Cucumber Dill Salad

Cucumber Dill Salad

Cucumber Dill Salad is a refreshingly light and tangy side dish that perfectly complements a variety of meals, especially during warm weather. This salad is well-loved for its crisp cucumbers combined with the aromatic burst of fresh dill and a creamy, zesty dressing. It’s a classic recipe with roots in Eastern European cuisine but has become a cherished staple worldwide for its simplicity and vibrant flavors.

What makes this version of Cucumber Dill Salad truly special is the perfect balance between the cool crunch of the cucumbers and the bright, herbal notes from dill, enhanced by a creamy yet tangy dressing that brings everything together beautifully. Whether you’re planning a picnic, BBQ, or a light lunch, this salad offers a healthy, delicious, and easy-to-make option that will quickly become a favorite in your recipe collection.

Ingredients

• For the Salad:
  • 4 medium cucumbers (about 500 grams or 1.1 pounds), thinly sliced
  • 1 small red onion (about 75 grams or 2.6 ounces), thinly sliced
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For the Dressing:
  • 1/2 cup sour cream (120 ml or 4 fl oz)
  • 1/4 cup mayonnaise (60 ml or 2 fl oz)
  • 1 tablespoon white vinegar or lemon juice
  • 1 teaspoon sugar (optional)
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

1. Start by preparing your cucumbers. Wash them thoroughly and thinly slice using a sharp knife or mandoline for even slices.
2. Place the sliced cucumbers in a large bowl. Sprinkle with 1 teaspoon salt. Toss gently and let it sit for 20 minutes to draw out excess water. This step prevents a watery salad.
3. After 20 minutes, drain the cucumbers well and gently squeeze out any remaining moisture. Return cucumbers to the bowl.
4. Add the thinly sliced red onion and chopped fresh dill to the cucumbers. Toss gently to combine.
5. In a separate small bowl, whisk together the sour cream, mayonnaise, white vinegar (or lemon juice), minced garlic, sugar (if using), salt, and pepper until the dressing is smooth and creamy.
6. Pour the dressing over the cucumber mixture. Gently toss everything until the cucumbers and onions are evenly coated with the dressing.
7. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
8. Before serving, taste and adjust seasoning with additional salt and pepper if needed. Serve cold as a refreshing side dish with grilled meats, sandwiches, or as part of a light meal.

Recipe Information

• Prep time: 15 minutes
• Refrigeration time: 30 minutes
• Total time: 45 minutes
• Servings: Serves 4-6 people
• Difficulty: Easy

Tips & Variations

• Use Persian or English cucumbers for a thinner skin and less seedy salad.
• If you prefer a dairy-free version, substitute sour cream and mayonnaise with plain coconut yogurt.
• Add a splash of fresh lemon juice for extra zing, especially just before serving.
• For a crunchier texture, add thinly sliced radishes or celery.
• Store leftovers in an airtight container in the refrigerator for up to 2 days; the salad is best enjoyed fresh to retain its crunch.

Nutritional Information (per serving)

• Calories: Approximately 110 kcal
• Protein: 2 g
• Carbohydrates: 6 g
• Fat: 9 g
• Fiber: 1 g

Conclusion

Give this Cucumber Dill Salad a try next time you’re looking for a fresh and vibrant side dish that complements so many meals. The crisp cucumbers with aromatic dill and creamy dressing create a delightful flavor combination that everyone will love.

Pair it with grilled chicken, fish, or even as a light lunch on its own with some crusty bread. Don’t forget to share your experience or any twists you add to this recipe in the comments below – happy cooking!