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Creamy Cucumber Salad

A refreshing and comforting salad made with crisp cucumbers and a creamy dressing, perfect for summer gatherings and picnics.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers, peeled and sliced thin For a twist, try using different cucumber varieties.
  • 1 cup sour cream Greek yogurt can be a healthier swap.
  • 2 tablespoons apple cider vinegar Adds a zing to the salad.
  • 1 tablespoon fresh dill, chopped Or use dried dill if fresh isn't available.
  • 1 teaspoon sugar Balances the tanginess.
  • Salt and pepper, to taste
  • Optional: diced red onions or a sprinkle of paprika for a kick

Method
 

Preparation
  1. In a large bowl, combine the sliced cucumbers and salt. Let them sit for about 10 minutes to draw out excess water.
  2. While the cucumbers are resting, prepare the creamy dressing. In a separate bowl, mix together the sour cream, apple cider vinegar, dill, sugar, salt, and pepper until well combined.
  3. After the cucumbers have released their moisture, gently pat them dry with a paper towel to remove excess water.
  4. Add the cucumbers to the bowl with the dressing, tossing gently to coat them evenly.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Before serving, give the salad a final stir and taste. Adjust seasoning if necessary.

Notes

This salad is perfect for meal prep and can be made a few hours ahead. Leftovers can be stored in an airtight container for up to three days, but it's best enjoyed fresh. Toasting the dill in a dry skillet for a minute can enhance its flavor before adding it to the dressing.