Cucumber Dill Salad (Printer-friendly)
Refreshing cucumber salad with fresh dill and creamy tangy dressing. Ready in 10 minutes, perfect for summer meals.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
→ Herbs
03 - 3 tablespoons fresh dill, finely chopped
→ Dressing
04 - 1/2 cup sour cream or Greek yogurt
05 - 2 tablespoons white wine vinegar or lemon juice
06 - 1 teaspoon sugar
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Place the thinly sliced cucumbers, red onion, and chopped fresh dill in a large mixing bowl.
02 - In a separate small bowl, whisk together the sour cream or Greek yogurt, white wine vinegar or lemon juice, sugar, salt, and black pepper until fully incorporated and smooth.
03 - Pour the prepared dressing over the cucumber mixture. Gently toss until all vegetables are evenly coated.
04 - Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled.
# Expert Hints:
01 -
- The creaminess of the dressing balances perfectly with the crunch of fresh cucumbers for texture that keeps you coming back for another spoonful
- It actually gets better after sitting in the fridge, making it the ultimate make ahead side dish for busy weeknights
02 -
- This salad releases water as it sits, which is actually normal, but give it a quick stir before serving to redistribute any dressing that has settled
- If you are making this ahead, wait to add the salt until right before serving, because salt draws moisture out of the cucumbers over time
03 -
- If your cucumbers have thick skins, peel them in alternating strips for a prettier presentation and easier eating
- Taste the dressing before pouring it over the vegetables, adjusting the acid or sweetness to your liking