Description
This Cucumber Dill Salad is a refreshing and easy-to-make side dish featuring crisp cucumbers, creamy dressing, and bright dill flavor. Perfect for barbecues, picnics, or a light complement to grilled meats and summer meals.
Ingredients
- 2 medium cucumbers, thinly sliced
- 1/4 cup finely sliced red onion (optional)
- 1/4 cup sour cream
- 2 tbsp mayonnaise (optional)
- 1 1/2 tbsp white wine vinegar or lemon juice
- 2 tbsp fresh dill, chopped
- 1/2 tsp garlic (minced or powder)
- 1/2 tsp sugar
- 1/2 tsp salt (adjust to taste)
- A few grinds of black pepper
Instructions
- Wash and dry cucumbers. If the skin is thick or bitter, peel part or all of it. Slice the cucumbers thinly (1/4 inch or thinner).
- If using onion, slice thinly and soak in cold water for 5 minutes to reduce sharpness, then drain.
- In a medium bowl, whisk together sour cream, mayonnaise (if using), vinegar or lemon juice, dill, garlic, sugar, salt, and pepper until smooth.
- Add sliced cucumbers and onions to the dressing and toss gently until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, stir gently. If the salad has released excess liquid, drain or blot lightly.
Notes
- For a lighter version, use only sour cream or Greek yogurt and omit mayonnaise.
- Replace dill with other herbs like mint, parsley, or chives for variation.
- Add-ins like cherry tomatoes, sliced radish, or bell pepper can enhance flavor and color.
- For a vinaigrette style, skip the creamy base and toss cucumbers in vinegar, olive oil, dill, sugar, salt, and pepper.
- Best served chilled; do not freeze as cucumbers lose texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
