Description
This creamy cucumber salad is a refreshing and easy-to-make side dish featuring thinly sliced cucumbers tossed in a tangy and herbaceous dressing made from sour cream, mayonnaise, fresh dill, and white vinegar. Perfect for summer meals or as a crisp complement to grilled dishes, this salad is chilled to meld the flavors beautifully.
Ingredients
Scale
Cucumber
- 2 English cucumbers or 6-8 small cucumbers
Dressing
- ½ cup sour cream or full fat plain Greek yogurt
- ¼ cup mayonnaise
- ¼ cup fresh dill, minced plus extra for garnish
- 3 tablespoons white vinegar
- ½ teaspoon granulated white sugar
- Salt to taste
- Fresh cracked pepper to serve
Instructions
- Slice the Cucumbers: Take your cucumbers and slice them into ¼ inch slices and add them to a large bowl, ensuring even thickness for consistency.
- Prepare the Dressing: In a medium bowl, combine the sour cream, mayonnaise, minced dill, white vinegar, and granulated sugar. Whisk thoroughly until the mixture is smooth and well blended.
- Season the Dressing: Taste the dressing, then add salt one pinch at a time, stirring after each addition until the desired flavor is reached.
- Toss Cucumbers with Dressing: Pour the dressing over the sliced cucumbers and toss gently but thoroughly to coat all slices evenly.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least one hour to allow the flavors to fully marinate and develop.
- Final Touches and Serve: After refrigeration, toss the salad again, add extra minced dill for garnish, and sprinkle fresh cracked pepper to taste before serving.
Notes
- For a lighter version, substitute sour cream with full fat plain Greek yogurt.
- Adjust sugar and vinegar to taste depending on your preference for tanginess and sweetness.
- This salad is best served chilled and tastes even better after overnight marinating.
- Use fresh dill for the best flavor; dried dill will not provide the same fresh taste.
- Can be stored in an airtight container in the fridge for up to 2 days.
