Description
A refreshing and creamy cucumber dill salad made with thinly sliced cucumbers and red onions tossed in a tangy sour cream and dill dressing. Perfect as a light side dish or a cool accompaniment for summer meals, this salad combines fresh herbs and a hint of garlic for a flavorful, easy-to-prepare dish.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
Dressing
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (optional, for balance)
Instructions
- Prepare the Vegetables: Wash the cucumbers thoroughly and slice them thinly. You can peel them if you prefer a smoother texture or leave the skins on for extra crunch. Thinly slice the half small red onion as well.
- Make the Dressing: In a medium bowl, combine the sour cream (or Greek yogurt), mayonnaise, fresh dill, white wine vinegar, garlic powder, salt, black pepper, and sugar if using. Mix well until the dressing is smooth and evenly blended.
- Combine the Salad: In a large bowl, add the sliced cucumbers and red onion. Pour the prepared creamy dressing over the vegetables and toss gently but thoroughly to evenly coat all pieces with the dressing.
- Chill and Serve: For best results, place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to chill. Although it can be served immediately, chilling enhances the taste and texture.
- Garnish (optional): Just before serving, garnish with extra fresh dill or a few additional cucumber slices to add a fresh burst of color and flavor.
Notes
- Using Greek yogurt instead of sour cream reduces fat and calories while maintaining creaminess.
- Adjust the amount of garlic powder and salt to your taste preference.
- You can omit sugar if you prefer a more savory profile.
- For a crunchier texture, peel only half of the cucumbers or use English cucumbers for fewer seeds.
- This salad tastes best after sitting in the fridge for at least 30 minutes but can keep well refrigerated for up to 2 days.
