Cucumber Dill Salad (Printer-friendly)
Crisp cucumbers with fresh dill in a light, tangy cream dressing. A refreshing summer side ready in minutes.
# What You Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
→ Herbs
03 - 3 tbsp fresh dill, finely chopped
→ Dressing
04 - 1/2 cup sour cream or Greek yogurt
05 - 2 tbsp white wine vinegar or lemon juice
06 - 1 tsp sugar
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Place the thinly sliced cucumbers, red onion, and chopped dill in a large mixing bowl.
02 - In a separate small bowl, whisk together the sour cream or Greek yogurt, vinegar or lemon juice, sugar, salt, and black pepper until completely smooth and well blended.
03 - Pour the dressing over the cucumber mixture and toss gently to coat all ingredients evenly.
04 - Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
# Expert Tips:
01 -
- It comes together in under ten minutes but tastes like you put in real effort
- The creamy tangy dressing makes plain cucumbers feel absolutely luxurious
02 -
- This salad does not sit well overnight, the cucumbers will release too much water and the whole thing turns watery and sad
- English cucumbers are worth seeking out since regular cucumbers have tough, bitter skins and large watery seeds
03 -
- Use a mandoline or very sharp knife for paper thin cucumber slices, thick chunks feel clumsy in this delicate salad
- If using regular cucumbers, peel them in alternating strips for visual interest and remove the seeds with a spoon