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Creamy Cucumber Salad

A refreshing and creamy cucumber salad perfect for warm weather, combining cucumbers with a tangy dressing for a cool crunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 3 medium medium cucumbers (English cucumbers preferred for thin skin and small seeds) Peel regular cucumbers if using.
  • 1 teaspoon kosher salt For draining the cucumbers, plus more to taste.
Dressing
  • 1/2 cup sour cream Whole milk is best for creaminess.
  • 1/3 cup plain Greek yogurt Whole milk is best for creaminess.
  • 1 to 2 tablespoons white vinegar or apple cider vinegar Add to taste.
  • 1 tablespoon lemon juice Freshly squeezed if possible.
  • 1 teaspoon sugar or honey To balance the acidity.
  • 1 small clove garlic Finely minced or grated.
  • 2 to 3 tablespoons fresh dill Chopped, plus extra for garnish.
  • to taste black pepper
  • 1/4 small red onion Thinly sliced (optional).

Method
 

Preparation
  1. Slice cucumbers into thin rounds and sprinkle with salt, toss in a colander, and let sit for 15 to 20 minutes.
  2. Pat dry the cucumber slices with paper towels.
Dressing Preparation
  1. In a bowl, whisk together sour cream and Greek yogurt until smooth.
  2. Add vinegar, lemon juice, sugar, garlic, dill, black pepper, and a pinch of salt. Whisk until well combined.
Combine and Chill
  1. Combine the cucumbers with the dressing and toss gently until evenly coated.
  2. Chill for at least 15 minutes before serving.
Serve
  1. Taste and adjust salt and acidity before serving, adding more vinegar or lemon if needed.

Notes

Salad tastes best the day it's made but can be stored in the fridge for up to 2 days. Stir gently before serving due to water release from cucumbers. Option to add protein or other vegetables for variation.