Description
A crisp, tangy, and creamy salad perfect for hot days, featuring fresh cucumbers and dill, ideal as a light side dish.
Ingredients
Salad Ingredients
- 2 large English cucumbers or Persian cucumbers (Clean and crisp, minimal seeds.)
- 0.5 cup fresh dill, chopped (Use more dill for optimal flavor.)
- 1 cup Greek yogurt or sour cream (Choose your creamy base.)
- 2 tablespoons mayonnaise (Optional, for extra creaminess.)
- 2 tablespoons white vinegar or lemon juice (For bright acidity.)
- 1 teaspoon kosher salt (Essential for flavor.)
- 0.5 teaspoon black pepper, ground (To taste.)
- 1 teaspoon sugar or honey (Optional, to balance tang.)
- 1 clove garlic, minced (Optional, for added flavor.)
- 0.5 small onion, finely chopped (Optional, for a bit of bite.)
Instructions
Preparation
- Slice the cucumbers thin, about 1/8 inch thick.
- Toss the slices with 1 teaspoon salt and let them sit in a colander for 15 to 20 minutes.
- Rinse quickly and pat very dry with paper towels or a clean kitchen towel.
- Whisk together the dressing ingredients (Greek yogurt, mayo, vinegar, dill, garlic, salt, pepper, and optional sugar) in a large bowl.
- Fold in the cucumbers and any optional chopped onion.
- Taste and adjust seasoning as needed, then chill for at least 20 minutes before serving.
Notes
For best flavor, prepare components separately and combine just before serving. The salad is best eaten the same day but will last up to 2 days in the fridge. Do not freeze.
- Prep Time: 20 minutes
- Category: Salad, Side Dish
- Cuisine: American