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Cucumber Dill Salad

A refreshing and creamy salad featuring the freshness of cucumbers and dill, perfect as a side dish for summer meals.
Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers Choose fresh, firm cucumbers for best flavor.
  • 1/4 cup fresh dill, chopped
  • 1/4 cup red onion, thinly sliced Mix lightly to avoid bruising the onions.
  • 1/4 cup sour cream Can substitute with Greek yogurt for a tangier taste.
  • 1 tablespoon white vinegar
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.

Method
 

Preparation
  1. Peel the cucumbers and slice them thinly, ensuring a bright green color.
  2. In a large mixing bowl, toss together the cucumbers, dill, and red onion, mixing lightly.
Make the Dressing
  1. In a separate small bowl, whisk together the sour cream, white vinegar, salt, and pepper until smooth.
Combine Ingredients
  1. Pour the dressing over the cucumber mixture and toss gently to ensure everything is coated well.
Chill
  1. Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. This salad is best enjoyed cold, with no need to reheat. Adjust flavor with lemon or lime juice and consider using English cucumbers for a crunchier bite.