Description
A refreshing and creamy cucumber dill salad perfect for a light side dish. This salad features thinly sliced cucumbers and red onions tossed in a tangy dressing made from sour cream or Greek yogurt, vinegar or lemon juice, fresh dill, and spices. It’s quick to prepare, requires no cooking, and is ideal for accompanying grilled meats, sandwiches, or seafood.
Ingredients
Scale
Salad Ingredients
- 2 large cucumbers, thinly sliced
- ¼ cup red onion, thinly sliced
Dressing Ingredients
- ¼ cup sour cream or plain Greek yogurt
- 1 tablespoon white vinegar or lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- ½ teaspoon sugar (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- â…› teaspoon black pepper
Instructions
- Prepare the dressing: In a large bowl, whisk together the sour cream or Greek yogurt, vinegar or lemon juice, chopped dill, sugar if using, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Mix the salad ingredients: Add the thinly sliced cucumbers and red onions to the bowl with the dressing. Toss everything together gently until the cucumbers and onions are well coated with the creamy dressing.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 20 to 30 minutes. This allows the flavors to blend and the salad to chill, enhancing its refreshing taste.
- Serve: Before serving, give the salad a quick stir. Serve chilled as a light and flavorful side dish alongside grilled meats, sandwiches, or seafood dishes.
Notes
- Use seedless English cucumbers for the best texture, or peel and seed regular cucumbers to reduce bitterness and excess moisture.
- This salad is best enjoyed the same day it’s made to retain freshness and crispness.
- You can store leftovers in the refrigerator for up to 2 days, but the cucumbers may release extra water over time.
