Description
This refreshing Cucumber Dill Salad combines thinly sliced English cucumbers, red onion, and fresh dill tossed in a creamy sour cream dressing with vinegar, sugar, salt, and pepper. Perfect as a light side dish, it is quick to prepare, served chilled, and offers a cool, crisp flavor with a hint of tanginess and herbaceous freshness.
Ingredients
Scale
Vegetables and Herbs
- 3 cups thinly sliced English cucumber (about 2 medium cucumbers)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh dill
Dressing
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the vegetables and herbs: In a large bowl, place the thinly sliced cucumbers, red onion, and freshly chopped dill. Toss gently to mix the ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the sour cream, white vinegar, granulated sugar, salt, and black pepper until the dressing is smooth and well blended.
- Toss salad with dressing: Pour the creamy dressing over the cucumber mixture. Toss gently but thoroughly to ensure all cucumber slices and onions are coated evenly with the dressing.
- Chill and meld flavors: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld and the salad to become nicely chilled for serving.
- Serve: Serve the cucumber dill salad chilled as a refreshing side dish, perfect for summer meals or alongside grilled dishes.
Notes
- For a lighter version of the dressing, substitute sour cream with Greek yogurt.
- This salad is best consumed the same day but can be stored in the refrigerator for up to 24 hours.
- To avoid a watery salad, pat the cucumbers dry with a paper towel before mixing them with the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Eastern European, American
