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Cucumber Salad

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This light and refreshing Cucumber Salad combines cool, crunchy cucumbers with a creamy, tangy dressing, making it the perfect summer side dish.

Ingredients

1 to 2 English cucumbers, thinly sliced (approximately 1/8 inch thick)

½ cup sour cream or plain Greek yogurt

2 tablespoons chopped fresh dill

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon vinegar

½ red onion, thinly sliced

Instructions

  1. In a small bowl, whisk together the sour cream or Greek yogurt, chopped dill, kosher salt, black pepper, and vinegar.
  2. Thinly slice the cucumbers and red onion. Use a mandoline for faster and more uniform slicing.
  3. Place the sliced cucumber and red onion in a medium serving bowl and toss with the dressing until evenly coated.
  4. Taste the salad and adjust seasoning, adding more salt and pepper if needed.
  5. Refrigerate the salad for up to 3 days or serve immediately. Garnish with additional fresh dill if desired.

Notes

  • For a different creamy texture, swap sour cream or Greek yogurt for buttermilk or mayo.
  • For added crunch, toss in toasted almonds, sunflower seeds, or walnuts.
  • Try adding herbs like parsley or chives for a unique flavor profile.
  • Add a pinch of cayenne pepper or chopped jalapeño for a spicy kick.
  • For a more colorful salad, consider adding cherry tomatoes or thinly sliced bell peppers.

Nutrition

Find it online: https://recipesbyjanet.com/cucumber-salad/