Cool, crunchy cucumbers tossed in a tangy, creamy dill dressing—perfect for BBQs, potlucks, and quick summer meals.
Ingredients (Serves 4–6)
• 3–4 cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced (optional)
Dressing
• 1 cup sour cream (or plain Greek yogurt)
• 1–2 tbsp mayonnaise (optional, extra creamy)
• 1 tbsp lemon juice (or white vinegar / apple cider vinegar)
• 1–2 tbsp fresh dill, chopped (or 1–2 tsp dried dill)
• 1 garlic clove, minced (optional)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 tsp sugar or honey (optional, balances tang)
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Instructions
1. Salt the cucumbers (recommended):
Place sliced cucumbers in a colander, sprinkle with a little salt, and let sit 10–15 minutes.
Pat dry (this keeps the salad from getting watery).
2. Make the dressing:
In a bowl, mix sour cream, lemon juice/vinegar, dill, (mayo if using), garlic, salt, pepper, and sugar (if using).
3. Combine:
Add cucumbers (and onion) and toss until well coated.
4. Chill:
Refrigerate 20–30 minutes for best flavor.