Description
This Creamy Cucumber Salad is a refreshing and light dish featuring crisp English cucumbers, fresh dill, and a tangy sour cream-based dressing. Perfect as a side for summer meals or a cool appetizer, this salad combines simple ingredients to create a vibrant and creamy delight.
Ingredients
Cucumbers and Vegetables
- 2 English cucumbers
- ⅓ cup sliced white onion (optional)
Dressing
- ½ cup sour cream or plain Greek yogurt
- 3 tablespoons mayonnaise
- ¼ cup chopped fresh dill
- 3 tablespoons white vinegar
- ½ teaspoon granulated sugar
- Salt to taste (start with ⅛ teaspoon)
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them into ¼-inch thick pieces to ensure a crisp texture that blends well with the creamy dressing.
- Mix the Dressing: In a large bowl, whisk together the sour cream, mayonnaise, chopped fresh dill, white vinegar, granulated sugar, and ⅛ teaspoon salt until smooth and well combined.
- Combine Salad Ingredients: Add the sliced cucumbers and optional sliced white onions to the bowl with the dressing. Gently toss everything together until the cucumber slices are evenly coated with the creamy mixture.
- Chill the Salad: Refrigerate the salad for 1 hour to allow the flavors to meld and the cucumbers to absorb the dressing, enhancing the taste and texture.
- Final Seasoning and Serving: Before serving, taste the salad and adjust seasoning with additional salt and pepper as preferred. Optionally, sprinkle more fresh dill on top for extra aroma and presentation.
Notes
- If using field cucumbers, peel them and scrape out the seeds with a spoon to reduce bitterness and excess moisture.
- Feel free to add other fresh herbs such as basil or parsley along with dill for varied flavor profiles.
- Store any leftover salad in an airtight container in the refrigerator for up to 2–3 days. Stir well before serving and drain excess juices to keep the texture fresh.
