Description
A refreshing and creamy cucumber salad featuring thinly sliced fresh cucumbers tossed in a tangy sour cream and dill dressing. Perfect as a cool side dish for summer meals or light gatherings.
Ingredients
Scale
Cucumber Salad
- 4 medium fresh cucumbers, thinly sliced (about 4 cups)
Sour Cream Dill Dressing
- 1 cup full-fat sour cream
- 1/4 cup fresh dill, finely chopped
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Prepare Cucumbers: Wash cucumbers thoroughly and slice them thinly using a sharp knife or mandoline to ensure even, delicate slices.
- Make the Dressing: In a mixing bowl, combine the sour cream, lemon juice, chopped dill, salt, and pepper. Whisk together until smooth and well blended.
- Toss Salad: Gently fold the sliced cucumbers into the dressing ensuring all pieces are well coated without breaking the slices.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and chill thoroughly.
- Adjust and Serve: Before serving, taste the salad and adjust seasoning if needed. Transfer to a serving dish and garnish with additional fresh dill if desired for extra aroma and presentation.
Notes
- For extra crunch, try using Persian cucumbers or English cucumbers.
- You can substitute lemon juice with white vinegar for a different tang.
- Use low-fat sour cream to reduce calories, but full-fat provides the creamiest texture.
- This salad is best eaten within a day for optimal freshness.
- Add thinly sliced red onions for added bite and color if preferred.
