Cucumber Dill Salad
A crisp, refreshing, and tangy salad that perfectly balances cool cucumbers with the bright, aromatic notes of fresh dill.
Ingredients
- •3 large English cucumbers, thinly sliced
- •1/2 red onion, very thinly sliced
- •1/3 cup sour cream or Greek yogurt
- •2 tablespoons white vinegar
- •1 tablespoon granulated sugar
- •3 tablespoons fresh dill, finely chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Place the sliced cucumbers and red onions in a large colander set over a bowl, sprinkle with a pinch of salt, and let them sit for 30 minutes to draw out excess moisture.
- 2
While the cucumbers rest, whisk together the sour cream, vinegar, sugar, chopped dill, salt, and pepper in a medium bowl until smooth.
- 3
Pat the cucumbers and onions dry with paper towels to ensure the dressing adheres well.
- 4
Toss the dried vegetables with the prepared dressing in a large mixing bowl until thoroughly coated.
- 5
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
💡 Chef tips
- Using English cucumbers is preferred because their skin is thin and they have fewer seeds, but if using standard cucumbers, peel them and remove the seeds with a spoon first.
- For a dairy-free version, substitute the sour cream with a high-quality vegan mayonnaise or a plant-based unsweetened yogurt.
- This salad is best eaten within a few hours of preparation, as the cucumbers will continue to release water over time.
✅ How it should turn out
The salad should be vibrant and crunchy with a creamy, tangy dressing that highlights the fresh, herbaceous aroma of the dill.