- 3 cups cucumbers, thinly sliced
- ½ cup onion, thinly sliced
- ¼ cup fresh dill, chopped
- 1 and 1/2 cup Greek yoghurt
- 1 tablespoon olive oil
- 1 teaspoon sumac
- ½ teaspoon salt
- Put all the salad ingredients in a bowl.
- In a small bowl, combine the ingredients for the dressing. Whisk until creamy.
- Pour the dressing over the salad, toss to coat.
- Refrigerate at least for 15 minutes and serve.