Creamy Cucumber Salad – Fresh, Easy Summer Side
A cool, refreshing side dish featuring crisp cucumbers and red onions tossed in a creamy dill dressing. This easy salad is perfect for summer gatherings, barbecues, or as a light and tangy accompaniment to grilled meats and picnic spreads.
Ingredients
- 2 cucumbers English or Kirby
- ½ red onion thinly sliced
- 1 cup sour cream
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons fresh dill chopped
Instructions
- Slice the Vegetables: Thinly slice the cucumbers and red onion using a sharp knife or mandoline for even cuts.
- Make the Dressing: In a large mixing bowl, whisk together the sour cream, olive oil, white vinegar, sugar, garlic powder, salt, and black pepper until smooth.
- Combine Salad: Add the sliced cucumbers and red onion to the bowl with the dressing and toss until everything is evenly coated.
- Add Dill: Sprinkle the chopped fresh dill over the salad and gently mix again.
- Chill and Serve: Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
Notes
- Use Greek yogurt instead of sour cream for a tangier, lighter option.
- For a crunchier texture, salt the cucumber slices, let them sit for 10 minutes, then pat dry before adding to the salad.
- Add a splash of lemon juice or more vinegar for extra brightness.
- Best enjoyed fresh but can be stored in the fridge for up to 2 days.