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Cucumber Dill Salad

Cucumber Dill Salad

A simple yet sensational Cucumber Dill Salad that's perfect for light lunches, vibrant side dishes, or a quick appetizer. This no-cook wonder is crisp, refreshing, and bursting with fresh flavors.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers peeled, seeded, and thinly sliced
  • 1 cup sour cream
  • 1/4 cup fresh dill finely chopped
  • 2 tablespoons fresh chives finely chopped (optional, but recommended)
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon white vinegar
  • 1/2 teaspoon granulated sugar
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Vegetable Peeler
  • Small Spoon
  • Colander
  • Paper towel
  • Medium-sized bowl
  • Airtight container

Method
 

  1. Begin by thoroughly washing your cucumbers. Peel them using a vegetable peeler, then slice them in half lengthwise. Use a small spoon to scoop out the seeds from the center of each cucumber half. Once seeded, thinly slice the cucumbers into rounds. For an extra crisp salad, you can lightly salt the cucumber slices and let them sit in a colander for about 15 minutes to draw out excess moisture. Gently pat them dry with a paper towel afterward.
    2 large cucumbers
  2. In a medium-sized bowl, combine the sour cream, finely chopped fresh dill, optional chopped chives, fresh lemon juice, and white vinegar. Stir these ingredients together until they are well combined and form a smooth, creamy dressing.
    1 cup sour cream, 1/4 cup fresh dill, 2 tablespoons fresh chives, 1 tablespoon lemon juice, 1 teaspoon white vinegar
  3. Add the granulated sugar to the dressing and stir until dissolved. This sugar helps to balance the tanginess of the sour cream and lemon juice, bringing out the other flavors.
    1/2 teaspoon granulated sugar
  4. Gently fold the prepared cucumber slices into the creamy dill dressing. Ensure all the cucumber slices are evenly coated. Season the salad generously with salt and freshly ground black pepper to your liking. Stir gently to combine.
    2 large cucumbers, to taste salt, to taste freshly ground black pepper
  5. For the best flavor, cover the bowl and refrigerate the Cucumber Dill Salad for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully, and the cucumbers to absorb the dressing, resulting in a more delicious and satisfying salad.

Notes

This salad is best served cold. Do not reheat. If it seems less creamy after a day or two, stir in a tablespoon or two of fresh sour cream before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.