A light and refreshing side dish, Creamy Dill Cucumber Salad is a perfect accompaniment to summer barbecues, picnics, or even a casual dinner. The crisp cucumbers are coated in a tangy, creamy dressing infused with fresh dill, creating a flavor that’s both soothing and invigorating. This salad comes together quickly with simple ingredients, making it a go-to recipe when you want something fresh and easy. The creamy dill dressing pairs beautifully with the cucumbers’ natural crunch, and the hint of red onion adds a subtle sharpness to round out the flavors. Enjoy this salad as a cooling side to grilled meats or as a standalone snack.
Ingredients:
- 3 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1 tablespoon white vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Instructions:
- Prepare the vegetables: Place the sliced cucumbers and red onion in a large bowl. Sprinkle a pinch of salt over the cucumbers and let them sit for about 10 minutes to release excess moisture. Drain the cucumbers and pat them dry with a paper towel.
- Make the dressing: In a small mixing bowl, whisk together the sour cream, dill, vinegar, lemon juice, sugar, garlic powder, salt, and pepper until smooth and well combined.
- Combine: Pour the creamy dill dressing over the cucumbers and onions. Toss gently until the vegetables are evenly coated.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together. Before serving, garnish with additional fresh dill.
Tips:
- For extra crunch, add thinly sliced radishes or shredded carrots.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
