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Cucumber Dill Salad

Cucumber Dill Salad

A refreshing and surprisingly simple dish that's perfect for a quick side or light lunch, showcasing how basic ingredients can create delightful flavors with minimal effort.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers peeled, seeded, and thinly sliced
  • 1/4 cup fresh dill finely chopped
  • 1/4 cup sour cream or plain Greek yogurt for a lighter option
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup red onion thinly sliced (optional)
  • 1/4 cup green onions thinly sliced (optional)

Equipment

  • Mandoline
  • Sharp Knife
  • Medium-sized mixing bowl
  • Small Bowl
  • Whisk
  • Spoon

Method
 

  1. Begin by peeling your cucumbers. If your cucumbers have large, seedy cores, it’s best to halve them lengthwise and scoop out the seeds with a spoon. Then, thinly slice the cucumbers. The thinner the slices, the more the cucumbers will absorb the dressing and the more pleasant the texture will be.
    2 large cucumbers
  2. In a medium-sized mixing bowl, add the thinly sliced cucumbers. If you're using red onion or green onions, now is the time to add them. Gently toss the cucumbers and onions together to distribute them evenly.
    2 large cucumbers, 1/4 cup red onion, 1/4 cup green onions
  3. In a separate small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, fresh lemon juice, Dijon mustard, and garlic powder. Continue whisking until the dressing is smooth and well combined. Season generously with salt and freshly ground black pepper to your preference. Taste the dressing and adjust seasonings as needed.
    1/4 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, salt, freshly ground black pepper
  4. Finely chop your fresh dill. Add the chopped fresh dill to the dressing mixture and stir to incorporate it evenly.
    1/4 cup fresh dill
  5. Pour the prepared dressing over the cucumber and onion mixture in the large bowl. Gently fold everything together until all the cucumber slices are well coated with the creamy dill dressing.
    2 large cucumbers, 1/4 cup red onion, 1/4 cup green onions, 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, salt, freshly ground black pepper, 1/4 cup fresh dill
  6. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the Cucumber Dill Salad for at least 30 minutes before serving. This chilling time is essential as it allows the flavors to meld and the cucumbers to further soften slightly from the dressing.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Not recommended for freezing.