Description
A refreshing and creamy cucumber salad featuring thinly sliced fresh cucumbers dressed in a tangy sour cream and fresh dill dressing, perfect as a light side dish or summer appetizer.
Ingredients
Scale
Salad
- 4 medium fresh cucumbers, thinly sliced (about 4 cups)
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 achieve even, delicate slices.
- Make Dressing: In a mixing bowl, combine sour cream, lemon juice, freshly chopped dill, salt, and pepper. Whisk until you have a smooth, creamy dressing.
- Combine Salad: Gently fold the sliced cucumbers into the prepared dressing until they are evenly coated without breaking the slices.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld and the cucumbers absorb the dressing.
- Serve: Taste the salad before serving and adjust salt and pepper if needed. Transfer to a serving dish and garnish with additional fresh dill for a bright presentation.
Notes
- For crunchier texture, peel cucumbers partially or fully based on preference.
- Use fresh dill for the best flavor; dried dill can be substituted but use less as it is more concentrated.
- Can be prepared a few hours ahead, but avoid more than 24 hours to maintain cucumber crispness.
- This salad pairs well with grilled meats, sandwiches, or as a light summer side.
- For a lighter version, use low-fat or Greek yogurt instead of sour cream.
