Description
This creamy cucumber salad is a refreshing and tangy side dish perfect for warm weather or anytime you crave a light, crisp salad. Featuring thinly sliced English cucumbers and red onion coated in a smooth sour cream and fresh dill dressing, this salad balances cool creaminess with subtle acidity and herbs. It’s easy to prepare and best served chilled after a short refrigeration, making it ideal for picnics, barbecues, or as a complement to grilled meats and seafood.
Ingredients
Scale
Vegetables
- 2 large English cucumbers (about 2 pounds)
- 1/2 medium red onion (thinly sliced)
Dressing
- 1 cup sour cream (or Greek yogurt for a lighter version)
- 2 tablespoons white vinegar
- 1 tablespoon fresh dill (chopped, plus extra for garnish)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare cucumbers: Wash the cucumbers thoroughly. If preferred, peel them partially, leaving some stripes of skin for color and texture.
- Slice cucumbers: Thinly slice the cucumbers about 1/8 inch thick using a sharp knife or mandoline for even thickness.
- Salt cucumbers: Place the sliced cucumbers in a colander set over a bowl. Sprinkle with 1/2 teaspoon salt and let them sit for 30 minutes to draw out excess moisture and improve crunch.
- Mellow onions: Meanwhile, soak the thinly sliced red onion in ice water for 10 minutes to reduce sharpness. Drain and pat dry with paper towels.
- Make dressing: In a large bowl, whisk together sour cream, white vinegar, chopped dill, sugar, remaining 1/2 teaspoon salt, and black pepper until smooth and well combined.
- Dry cucumbers: After 30 minutes, gently pat the salted cucumber slices dry with paper towels to remove any released liquid.
- Combine salad: Add the cucumbers and drained red onion to the bowl with dressing. Toss gently but thoroughly to coat all pieces evenly in the creamy dressing.
- Chill salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill.
- Adjust seasoning: Before serving, stir the salad gently and taste. Adjust salt or pepper if needed for balance.
- Garnish and serve: Transfer the salad to a serving bowl and garnish with extra chopped fresh dill for a fresh, attractive finish.
Notes
- Using Greek yogurt instead of sour cream lowers fat and calories.
- Partial peeling of cucumbers adds pretty stripes and texture.
- Salting cucumbers draws out water to keep salad crisp and prevent it from becoming watery.
- Soaking onions in ice water mellows their bite without losing flavor.
- Make the salad a few hours ahead for best flavor infusion.
- Best served cold as a side to grilled or roasted dishes.
