Cucumber Dill Salad (Printer-friendly)

Crisp cucumbers, fresh dill, and red onion in a tangy creamy dressing. Ready in 10 minutes.

# What You'll Need:

→ Vegetables

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

→ Herbs

03 - 3 tablespoons fresh dill, finely chopped

→ Dressing

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

# How to Prepare:

01 - Place the thinly sliced cucumbers, red onion, and chopped fresh dill in a large mixing bowl.
02 - In a separate small bowl, whisk together the sour cream (or Greek yogurt), white wine vinegar (or lemon juice), sugar, salt, and black pepper until completely smooth and well blended.
03 - Pour the creamy dressing over the cucumber mixture and toss gently to coat all ingredients evenly without crushing the vegetables.
04 - Refrigerate the salad for at least 30 minutes to allow flavors to meld and develop. Serve chilled for optimal taste and texture.

# Expert Advice:

01 -
  • The creaminess of sour cream or yogurt balances perfectly with crisp cucumbers and that bright hit of vinegar
  • It gets better as it sits, so making it ahead means less stress when guests arrive
  • You can customize the base with whatever fresh herbs you have on hand
02 -
  • Thin slices are crucial here, thick cucumber rounds won't absorb the dressing properly
  • The salad releases water as it sits, which actually helps create a lighter, more cohesive texture
  • If using regular cucumbers with thick skin, consider peeling them in alternating strips for better texture
03 -
  • Use a mandoline or the slicing attachment on a food processor for perfectly uniform slices
  • If you have time, salt the cucumbers for 15 minutes and pat them dry before adding the dressing for a crunchier result

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