Creamy Cucumber Salad
Thinly sliced cucumbers tossed in a tangy dill dressing. No cook, ready fast, and perfect for BBQs, picnics, and weeknights.
Ingredients
- 3 large seedless cucumbers (English) or 6–7 Persian cucumbers, thinly sliced
- 1 tsp fine salt (for sweating the cucumbers)
- 3/4 cup sour cream (or plain Greek yogurt)
- 2 Tbsp mayonnaise (optional)
- 2 Tbsp white wine vinegar (or lemon juice)
- 1–2 tsp sugar or honey, to taste
- 2 Tbsp fresh dill, finely chopped
- 1 small clove garlic, grated (optional)
- 1/4 small red onion, very thinly sliced (optional)
- 1/2 tsp black pepper
- Pinch red pepper flakes (optional)
Time & Yield
- Prep: 15 minutes (+ optional chill)
- Total: 45 minutes
- Serves: 6
Directions
- Salt the Cucumbers: Toss slices with the salt in a colander and let sit 15–20 minutes. Pat dry thoroughly—this keeps the salad crisp, not watery.
- Make the Dressing: Whisk sour cream, mayonnaise, vinegar, sugar, dill, garlic, pepper, and red pepper flakes until smooth.
- Combine: Fold cucumbers (and red onion, if using) into the dressing until evenly coated.
- Chill & Serve: Refrigerate 20–30 minutes for best flavor. Taste and adjust salt, acid, and sweetness before serving.
Tips & Variations
- Swap part of the sour cream for Greek yogurt for a lighter version.
- Add chopped chives or parsley along with dill.
- For extra tang, stir in 1 tsp Dijon mustard.
Storage
- Best eaten the day it’s made; keeps 2 days in the fridge.
- If it loosens, stir in a spoon of sour cream or yogurt before serving.
