Description
This creamy cucumber salad is a refreshing and easy-to-make side dish featuring thinly sliced cucumbers and red onion tossed in a tangy sour cream and dill dressing. Perfect for warm weather or as a light accompaniment to any meal, it combines cool, crisp vegetables with a flavorful, herb-infused dressing that can be served immediately or chilled for enhanced flavor.
Ingredients
Scale
Dressing
- ½ cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Salad
- 24 ounces cucumbers, sliced (about 6 cups or 12 mini cucumbers)
- 1 small red onion, thinly sliced (about 1 cup)
Instructions
- Make Dressing: In a large bowl, whisk together the sour cream, chopped fresh dill, olive oil, lemon juice, and garlic powder until well combined. Season the dressing with sea salt and black pepper to taste, stirring to incorporate all the flavors.
- Combine Ingredients: Add the thinly sliced cucumbers and red onions into the bowl with the prepared dressing. Gently toss everything together until the cucumber and onion slices are evenly coated with the creamy dill dressing.
- Serve: Enjoy the salad immediately for a crisp and fresh taste, or cover and chill it in the refrigerator to let the flavors meld for a more intense and refreshing experience.
Notes
- For best results, slice cucumbers thinly and uniformly to ensure every bite is well coated with dressing.
- This salad can be stored in the refrigerator for up to 2 days, but it is freshest when served the same day.
- If you prefer a lighter dressing, substitute half of the sour cream with Greek yogurt.
- Fresh dill is key for authentic flavor, but dried dill can be used in a pinch, adjusting the amount to taste.
- Feel free to add chopped fresh herbs like parsley or chives for extra freshness and color.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
