Here’s a refreshing and tangy recipe for Creamy Cucumber Salad with Dill and Red Onion — a perfect side dish for summer BBQs, picnics, or just a light, crisp complement to heavier meals.
🥒 Creamy Cucumber Salad with Dill and Red Onion
Ingredients
- 2 large cucumbers (English or Persian preferred), thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup sour cream (or plain Greek yogurt for a lighter option)
- 1 tablespoon mayonnaise (optional, for added richness)
- 1 tablespoon white vinegar or lemon juice
- 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
- 1/2 teaspoon sugar (balances acidity)
- Salt and freshly ground black pepper, to taste
Instructions
- Prep the cucumbers:
- Thinly slice the cucumbers and place them in a colander.
- Sprinkle lightly with salt and let sit for 20–30 minutes to draw out excess moisture.
- Pat dry with paper towels before combining with the dressing. (This keeps the salad from becoming watery.)
- Make the dressing:
- In a bowl, whisk together sour cream, mayo (if using), vinegar or lemon juice, sugar, dill, salt, and pepper until smooth.
- Combine:
- Add the drained cucumbers and red onion to the dressing.
- Toss gently until evenly coated.
- Chill:
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
- Serve:
- Garnish with extra fresh dill or a twist of cracked black pepper.
📝 Tips:
- For extra tang, add a splash of apple cider vinegar.
- Want crunch? Add a few thin slices of radish or celery.
- Keeps well in the fridge for up to 2 days, though it’s best fresh.