Description
A cool and creamy cucumber salad featuring crisp slices tossed in a tangy dressing with dill. This refreshing side dish is easy to make, light, and perfect for summer meals or weeknight dinners.
Ingredients
- 2 large English cucumbers or 3 regular cucumbers, thinly sliced
- 1/4 small red onion, thinly sliced (optional)
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons mayonnaise (optional)
- 1 tablespoon white vinegar or lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon garlic powder or 1 small garlic clove, minced
Instructions
- If using regular cucumbers, peel and scoop out seeds. Place sliced cucumbers in a colander, sprinkle with a bit of salt, and let sit for 20–30 minutes. Pat dry with paper towels.
- In a large bowl, whisk together sour cream, mayonnaise (if using), vinegar or lemon juice, sugar, dill, salt, pepper, and garlic.
- Add cucumber slices and red onion (if using) to the dressing. Toss to coat evenly.
- Cover and refrigerate for at least 30 minutes before serving for best flavor.
- Stir before serving and garnish with extra dill, if desired.
Notes
- Substitute plain Greek yogurt for a lighter version.
- Use dried dill if needed — use 1 teaspoon dried in place of 1 tablespoon fresh.
- Add sliced radishes, chives, or a spoonful of Dijon mustard for variation.
- Salting cucumbers beforehand helps reduce wateriness.
- Best served cold and not suitable for reheating.
Nutrition
- Serving Size: 1/4 of salad
- Calories: 90
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
