Fresh Cucumber and Dill Salad
Ingredients
- • 800 g cucumbers
- • 30 g fresh dill
- • 100 g red onion
- • 120 g sour cream
- • 30 ml white vinegar
- • 15 ml olive oil
- • 5 g granulated sugar
- • 2 cloves garlic
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Wash the cucumbers thoroughly. Slice them very thinly, about 1/8 inch thick, using a sharp knife or mandoline for uniform slices.
- 2
Place the cucumber slices in a colander, sprinkle with 1 teaspoon of salt, and let them sit for 10 minutes. This draws out excess moisture and prevents a watery salad.
- 3
While cucumbers are draining, thinly slice the red onion into half-moons. Finely chop the fresh dill and mince the garlic cloves.
- 4
In a large mixing bowl, whisk together the sour cream, white vinegar, olive oil, and sugar until smooth and well combined.
- 5
Pat the cucumbers dry with paper towels to remove excess moisture and salt. Add them to the bowl with the dressing.
- 6
Add the sliced red onion, chopped dill, and minced garlic to the bowl.
- 7
Toss everything together gently but thoroughly, ensuring the cucumbers are evenly coated with the creamy dressing.
- 8
Season with additional salt and freshly ground black pepper to taste.
- 9
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- 10
Give the salad a quick toss before serving and garnish with extra fresh dill if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This crisp, tangy salad is perfect alongside grilled meats or as a refreshing side on hot summer days—let it chill for at least 30 minutes before serving to allow the flavors to meld beautifully."
