Description
This refreshing Cuke Salad with Sour Cream Dill Dressing is a simple, cool, and creamy cucumber salad perfect for warm days or as a light side dish. Made with thinly sliced cucumbers coated in a tangy sour cream dressing flavored with fresh dill and lemon juice, it’s a quick and easy recipe that offers a burst of fresh flavors and a delightful creaminess.
Ingredients
Scale
Salad
- 4 cups sliced cucumbers (approximately 2 large cucumbers)
Dressing
- 1 cup full-fat sour cream
- 3 tablespoons fresh dill, chopped
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly under cold water and slice them thinly to ensure they absorb the dressing well and provide a crisp texture.
- Make the dressing: In a medium bowl, combine the full-fat sour cream, freshly chopped dill, lemon juice, salt, and black pepper. Mix the ingredients thoroughly to create a smooth, flavorful dressing.
- Toss cucumbers with dressing: Add the thinly sliced cucumbers to the bowl with the dressing and gently toss everything together until the cucumber slices are evenly coated with the creamy dill mixture.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld and intensify, resulting in a tastier dish.
- Serve chilled: Once chilled, serve the cucumber salad cold, optionally garnished with extra fresh dill for an aromatic finish and enhanced presentation.
Notes
- Use full-fat sour cream for the creamiest and richest flavor.
- Adjust the amount of lemon juice to taste depending on your preference for acidity.
- For a lighter version, you can substitute sour cream with Greek yogurt, though the texture will be slightly different.
- Chilling the salad is essential to develop the flavors and soften the cucumbers slightly.
- This salad is best eaten within 24 hours for optimal freshness.
