Here’s a simple and refreshing creamy cucumber salad recipe:
Ingredients (serves 2–3)
- 2 medium cucumbers, thinly sliced (peeled if desired)
- ½ small red onion, thinly sliced (optional)
- ½ cup sour cream or Greek yogurt
- 1–2 tsp lemon juice or white vinegar
- 1 tsp sugar (optional, balances acidity)
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp fresh dill, chopped (or 1 tsp dried dill)
Instructions
- Prep Cucumbers:
Slice the cucumbers thinly. If they are very watery, you can lightly salt them and let them sit for 10–15 minutes, then drain excess liquid. - Make Dressing:
In a bowl, mix sour cream (or yogurt), lemon juice (or vinegar), sugar, salt, pepper, and dill until smooth. - Combine:
Toss the cucumber and onion slices in the creamy dressing until evenly coated. - Chill (optional):
Refrigerate for 15–30 minutes before serving to let flavors meld. - Serve:
Garnish with a little extra dill or a sprinkle of black pepper. Serve chilled as a side dish with grilled meats, sandwiches, or on a picnic.
I can also give a super creamy, tangy version that uses mayonnaise and a touch of garlic for extra zing if you want it richer. Do you want that version?
