Cucumber Salad with Dill and Sour Cream
This cucumber salad with dill and sour cream is a refreshing and creamy side dish, combining crunchy cucumbers with the tangy flavors of dill and sour cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes + chilling
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Eastern European / American
- Diet: Vegetarian
Ingredients
2 large English cucumbers or 4–5 Persian cucumbers, thinly sliced
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon white vinegar or lemon juice
1 clove garlic, minced
2 tablespoons fresh dill, chopped
1/4 teaspoon black pepper
Optional: 1 tablespoon finely chopped red onion or chives
Instructions
Place sliced cucumbers in a colander and sprinkle with salt. Let sit for 15–20 minutes to draw out moisture.
Pat cucumbers dry with paper towels and transfer to a large mixing bowl.
In a separate bowl, whisk together sour cream, vinegar (or lemon juice), garlic, dill, and black pepper.
Pour the dressing over the cucumbers and toss gently to combine.
Taste and adjust seasoning if needed.
Chill for at least 15 minutes before serving to let the flavors develop.
Notes
For a lighter version, substitute half the sour cream with plain Greek yogurt.
This salad is best served the same day but can be refrigerated for up to 24 hours.
Add thinly sliced radishes or tomatoes for variation.
