Cucumber Dill Salad (Printable Version)

Crisp cucumbers and fresh dill in a light, tangy cream dressing. Ready in just 10 minutes.

# What You Need:

→ Vegetables

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

→ Herbs

03 - 3 tbsp fresh dill, finely chopped

→ Dressing

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

# Directions:

01 - Combine the thinly sliced cucumbers, red onion, and chopped dill in a large mixing bowl.
02 - Whisk together the sour cream or Greek yogurt, vinegar or lemon juice, sugar, salt, and black pepper in a separate small bowl until smooth and well blended.
03 - Pour the dressing over the cucumber mixture. Toss gently to coat all ingredients evenly. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • It transforms five minutes of casual chopping into something that tastes like you planned ahead
  • The dressing clings perfectly to every slice, no watery puddle at the bottom of the bowl
02 -
  • The salad tastes noticeably better after an hour in the refrigerator, so do not rush this step
  • If using regular garden cucumbers with thick skins, peel them in alternating strips for better texture
03 -
  • Slice the cucumbers and onion ahead of time but do not dress them until an hour before serving
  • Save some fresh dill to sprinkle on top right before serving for that just made look

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