Cucumber Dill Salad (Printable Version)

Crisp cucumbers and fresh dill in a light, creamy dressing

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Herbs

03 - 3 tablespoons fresh dill, finely chopped

→ Dressing

04 - 1/2 cup sour cream or Greek yogurt
05 - 2 tablespoons white wine vinegar or lemon juice
06 - 1 teaspoon sugar
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, combine the thinly sliced cucumbers, red onion, and chopped dill.
02 - In a separate small bowl, whisk together the sour cream (or Greek yogurt), vinegar (or lemon juice), sugar, salt, and black pepper until smooth.
03 - Pour the dressing over the cucumber mixture and toss gently until well combined.
04 - Chill in the refrigerator for at least 30 minutes before serving for best flavor.

# Expert Tips:

01 -
  • The creamy dressing hugs each cucumber slice instead of pooling at the bottom of the bowl
  • It somehow tastes even better the next day when the vegetables have had time to get acquainted
02 -
  • If you are making this ahead, add the dressing just before serving because cucumbers will weep water and make everything sadly watery
  • The salad tastes completely different after an hour in the fridge, so do not judge it too harshly when you first toss it together
03 -
  • Salt your sliced cucumbers for 15 minutes and pat them dry if you want an extra crisp texture that will not dilute the dressing
  • Let the salad come to room temperature for about 10 minutes before serving if it has been chilling for hours

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