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cucumber dill salad

Cucumber Dill Salad

Charlotte Miller
A refreshing and easy summer dish, perfect for picnics and BBQs, featuring crisp cucumbers, fragrant dill, and a tangy dressing.
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Prep Time 15 minutes
Chilling time 30 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 70 kcal

Ingredients
  

  • 2 English cucumbers thinly sliced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh dill chopped
  • 1/4 cup sour cream or Greek yogurt for creamy dressing
  • 2 tablespoons white wine vinegar or rice vinegar
  • 1 tablespoon sugar or honey for sweetness
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic minced, optional for extra flavor

Instructions
 

Prepare the Cucumbers

  • Wash the cucumbers thoroughly. Slice them thinly (about 1/4-inch thick) using a mandoline or sharp knife. If using regular cucumbers, peel them partially or fully if the skin is tough. Optionally, scoop out large seeds with a spoon.
  • Thinly slice the red onion.

Make the Dressing

  • In a small bowl, whisk together sour cream, white wine vinegar, sugar, salt, and black pepper until well combined. Adjust seasoning to taste. Optionally, add minced garlic or chopped fresh dill for extra flavor.

Combine and Chill

  • In a large bowl, combine sliced cucumbers, red onion, and fresh dill. Pour the dressing over the vegetables and toss gently to coat.
  • Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Serve

  • Before serving, give the salad a good stir. Garnish with additional fresh dill if desired.

Notes

  • Use English or Persian cucumbers for best texture.
  • For a creamier salad, substitute sour cream with Greek yogurt or add a tablespoon of mayonnaise.
  • To prevent a watery salad, salt cucumbers and let them sit in a colander for 15-20 minutes before combining with dressing.
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