Description
This refreshing and cooling cucumber salad is a perfect side dish for summer gatherings. Featuring crisp, thin-sliced English cucumbers tossed in a velvety, tangy dressing made from sour cream, fresh dill, and white vinegar, this dish balances hydration with bold, bright flavors. By salting the cucumbers beforehand, you ensure a crisp texture that remains consistent without becoming watery, making it an essential addition to any barbecue, picnic, or light lunch menu.
Ingredients
2 large English cucumbers
1/2 cup sour cream
1 tablespoon white vinegar
2 tablespoons fresh dill, chopped
1/4 cup red onion, thinly sliced
1/2 teaspoon sugar
Sea salt and black pepper to taste
Instructions
Slice the cucumbers into thin, uniform rounds.
Place cucumber slices in a colander and sprinkle with salt, allowing them to sit for 30 minutes to release moisture.
Pat the cucumbers completely dry with paper towels.
In a medium bowl, whisk together the sour cream, vinegar, sugar, black pepper, and fresh dill.
Fold the dried cucumber slices and sliced red onion into the dressing until evenly coated.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Use Greek yogurt as a healthy, protein-rich substitute for sour cream. Apple cider vinegar can replace white vinegar for a slightly fruitier note. Ensure you pat the cucumbers very dry after salting to keep the dressing from thinning out.
- Prep Time: 15
- Category: Trending
- Method: No-cook
- Cuisine: Continental
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
