I really enjoy playing with the classic Israeli Salad concept and making my own unique versions. This Creamy Israeli Salad with Dill is full of fiber and “friendly flora” (probiotics). Greek yogurt is one of my favorite foods; it’s strained, so even the nonfat versions taste divinely rich. It also happens to be higher in protein than regular yogurt. The creaminess of the yogurt, combined with fresh dill, really compliments the flavor of the Persian cucumbers. I also added chickpeas for protein, and some lowfat sour cream for extra oomph (you can use all Greek yogurt if you prefer). To learn how to make Greek yogurt at home, click here.
Israeli salad is a really versatile dish. Use your imagination to create some delicious variations of your own!
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Creamy Israeli Salad with Dill
Ingredients
- 1 pound Persian cucumbers, diced
- 1 pound ripe red tomatoes, seeded and diced
- 14 ounces chickpeas (aka garbanzo beans), drained and rinsed (1 can)
- 1/2 cup lowfat or nonfat plain Greek yogurt
- 1/4 cup lowfat sour cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice, or more to taste
- 1/2 teaspoon salt, or more to taste
NOTES
Instructions
- Combine cucumbers, tomatoes, and chickpeas in a salad bowl and gently toss till well combined.
- In a smaller bowl, whisk together Greek yogurt, sour cream, dill, lemon juice and salt.
- Pour the creamy dressing over salad.
- Toss the salad gently till all ingredients are well combined. Add additional lemon juice and salt to taste, if desired.
- Chill salad before serving. Juices will gather at the bottom of the bowl as time passes. To get rid of excess yogurt juices, you can strain the salad in a colander before serving. I like sopping up the juices with whole grain bread or challah.
Nutrition
Will do. Thank you Tori!
This looks amazing! Can it be prepared a day in advance?
Hi Jennifer– you can make the salad a day ahead and chill it, but wait until the day you serve it to toss it with the dressing.
Just made this…beyond delicious! We are having a heck of a heat wave here in MN right now and this is the PERFECT side to have with our grilled kabobs! I’m definitely keeping this recipe on hand 🙂
We’re keeping the dill for sure! It’s beautiful with yogurt and chickpeas.
What a nice way to stitch up an Israeli salad. I eat variations of this salad at every meal
Years ago my sister gave me a Donvier Yogurt Cheesemaker,
that’ I’ve enjoyed. So much so that’s it’s slightly bent out of shape now. The grooved top makes it easy to fill with a filling of your own e.g., crushed sweetened fruit, olive mix,
whatever. You can also flavor the plain yogurt before the
drip process and get some interesting spreads or dips.
It may not make as much as the colander-cheesecloth method,
but it is neater, and takes up less space in my small fridge.
Haha, will do!
This sounds so good, I love greek yogurt. post more like this for us veggie Jews!