Creamy Cucumber Salad
Enjoy a revitalizing medley of crisp cucumbers, fragrant fresh dill, and a luscious sour cream dressing, perfectly balanced with a hint of tangy vinegar and a touch of sweetness. This effortless salad is a delightful complement to any meal.
Ingredients
- Salad Base
- English cucumbers – sliced into ¼-inch rounds for optimal texture
- White onion optional – finely sliced for a subtle, zesty crunch
- Dressing
- Sour cream or plain Greek yogurt – imparts a rich creamy consistency
- Mayonnaise – enhances smoothness and adds a velvety texture
- Fresh dill – finely chopped to infuse the dish with aromatic freshness
- White vinegar – introduces a sharp tangy contrast to the creaminess
- Granulated sugar – balances acidity with a gentle sweetness
- Salt – incorporated to enhance and unify flavors
Instructions
- Rinse the cucumbers thoroughly before slicing them into uniform ¼-inch rounds. If incorporating white onion, slice it thinly and set aside.
- In a spacious mixing bowl, combine the sour cream (or Greek yogurt), mayonnaise, freshly chopped dill, white vinegar, granulated sugar, and a measured amount of salt. Whisk together until the dressing achieves a smooth, well-integrated consistency.
- Add the sliced cucumbers and optional onions to the bowl, gently tossing the ingredients until they are evenly coated with the dressing.
- Cover and refrigerate for at least one hour, allowing the flavors to meld and intensify before serving.
- Before serving, adjust seasoning as needed with additional salt or a dash of freshly ground black pepper. For a final touch, sprinkle with extra dill if desired.
Notes
When using field cucumbers, peeling the skin and removing the seeds is recommended to achieve a smoother texture.
Experiment with additional fresh herbs such as basil or parsley for a more dynamic flavor profile.
Store any remaining salad in an airtight container in the refrigerator for up to 2–3 days. Stir before serving to redistribute the dressing, draining any excess liquid if necessary.
Experiment with additional fresh herbs such as basil or parsley for a more dynamic flavor profile.
Store any remaining salad in an airtight container in the refrigerator for up to 2–3 days. Stir before serving to redistribute the dressing, draining any excess liquid if necessary.