Cucumber Salad

A refreshing and simple cucumber salad perfect for summer picnics and gatherings, blending fresh cucumbers with a creamy dressing and fresh herbs.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Salad Ingredients

4 medium medium cucumbers, peeled and thinly sliced Feel free to use Persian cucumbers for a more delicate flavor.
1 small small red onion, thinly sliced Sweeter and milder; can substitute with green onions.
1/4 cup fresh dill, chopped Adds a fragrant note; substitute with mint for a refreshing twist.

Dressing Ingredients

1/2 cup sour cream or Greek yogurt Sour cream gives a classic taste; Greek yogurt adds creaminess.
2 tablespoons apple cider vinegar For gentle acidity; white wine vinegar works too.
1 tablespoon olive oil Adds richness; can replace with a flavored oil.
Salt and pepper, to taste

Method

Preparation

Wash the cucumbers thoroughly and peel if desired. Slice them thinly.
In a large mixing bowl, combine the sliced cucumbers and red onions.
In a separate bowl, whisk together the sour cream (or Greek yogurt), apple cider vinegar, and olive oil.
Pour the dressing over the cucumber mixture and sprinkle in the fresh dill. Stir gently but thoroughly.
Season with salt and pepper to taste and allow the salad to sit for at least 10 minutes before serving.

Notes

This salad is best served cold. It can be stored in the refrigerator for up to two days, but the cucumbers may lose some of their crunch over time. Not meant to be reheated as it’s best enjoyed chilled.