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cucumber dill salad featured

Creamy Cucumber Dill Salad

A refreshing cucumber dill salad featuring crisp cucumbers, fresh herbs, and a tangy sour cream dressing. Perfect for summer gatherings or as a cooling side dish.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8
Course: Vegetarian & Vegan Salads
Cuisine: European
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 2 English cucumbers thinly sliced
  • ¾ teaspoon salt
  • 1 cup sour cream
  • 2 Tablespoons apple cider vinegar
  • ¼ cup thinly sliced red onion
  • 2 cloves garlic minced
  • ¼ cup fresh dill chopped
  • Freshly grated black pepper to taste

Equipment

  • Sharp knife or mandoline slicer
  • Colander
  • Large mixing bowl
  • Paper towels

Method
 

  1. Place cucumber slices in a colander, sprinkle with salt, and toss to coat. Let sit for 20 minutes to drain excess water.
  2. Squeeze cucumbers gently and blot dry with paper towels.
  3. In a large bowl, mix sour cream and vinegar until combined.
  4. Stir in red onion, garlic, and dill.
  5. Add cucumbers and toss to coat evenly.
  6. Season with black pepper to taste.
  7. Refrigerate, covered, at least 1 hour before serving.

Notes

  • For best results, use English cucumbers and fresh dill.
  • The salad keeps well for up to 3 days in the refrigerator.
  • For a lighter version, substitute Greek yogurt for some or all of the sour cream.