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This cool and creamy cucumber salad is a perfect choice for a hot summer dinner. The combination of crisp cucumbers and tangy dressing creates a refreshing side dish that pairs well with almost any main course, especially grilled meats and sandwiches.
I first made this cucumber salad when temperatures hit record highs last summer and I couldn't bear the thought of turning on the stove. My family devoured it so quickly that it's now our go to side dish for backyard barbecues and potlucks.
Ingredients
- Cucumbers: The star of the show providing a refreshing crunch
- Onion: Adds a subtle bite that balances the creaminess
- Light sour cream: Creates the perfect creamy base without being too heavy
- White distilled vinegar: Provides essential tanginess
- Sugar: Balances the acidity with just a touch of sweetness
- Fresh dill: Brings a bright herbaceous flavor that makes the salad shine
Step-by-Step Instructions
- Prepare the Vegetables:
- Peel and slice the cucumbers thinly using either a sharp knife or mandoline for consistent thickness. Aim for slices about 1/8 inch thick. Finely chop the onion into small pieces so they distribute evenly throughout the salad without overwhelming any single bite.
- Combine the Vegetables:
- Place the sliced cucumbers and chopped onion in a large bowl. Make sure the bowl is spacious enough to allow for thorough mixing without ingredients spilling over the sides.
- Make the Dressing:
- In a separate bowl whisk together the light sour cream white distilled vinegar sugar and chopped fresh dill until completely combined. This creates a smooth and creamy dressing with balanced flavors. This is where you can taste and adjust with salt and pepper according to your preference.
- Mix and Marinate:
- Pour the creamy dressing over the cucumber and onion mixture. Gently fold the ingredients together until every slice is coated. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour before serving to allow the flavors to meld together and the cucumbers to soften slightly in the dressing.
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The first time I served this salad at a family gathering my grandmother pulled me aside to tell me it reminded her of the cucumber salads her mother used to make in summer. She shared that in her childhood they would pick cucumbers straight from the garden and prepare this dish within minutes. Its that kind of simple timeless recipe that connects generations.
Choosing the Best Cucumbers
For this salad English cucumbers or Persian cucumbers work best because they have fewer seeds and thinner skin. If using regular garden cucumbers be sure to remove the seeds if they are large as they can make the salad watery. Look for firm cucumbers without soft spots or wrinkled ends which indicate they're past their prime. The fresher your cucumbers the crispier your salad will be even after marinating in the dressing.
Storing Your Cucumber Salad
This salad keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop over time making it an excellent make ahead dish for busy weeknights or entertaining. However the cucumbers will release more water the longer they sit so if making far in advance consider draining some excess liquid before serving or adding a fresh dollop of sour cream to revive the creaminess.
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Variations to Try
While this classic version is perfect as is there are several delicious variations worth exploring. Add halved cherry tomatoes and feta cheese for a Greek inspired twist. Replace the dill with fresh mint or basil for a different herbal note. For a touch of heat sprinkle in some red pepper flakes or a minced jalapeño. You can also substitute Greek yogurt for the sour cream for additional protein and a slightly different tang.
Serving Suggestions
This cucumber salad shines as a cooling counterpoint to spicy dishes like grilled jerk chicken or spicy burgers. It also makes a wonderful addition to a mezze platter alongside hummus pita and olives. For a light lunch serve it with crusty bread and a hardboiled egg. In traditional Eastern European fashion its the perfect accompaniment to paprika seasoned dishes or alongside a hearty stew.
Frequently Asked Questions
- → How do I ensure the cucumbers stay crisp?
Peeling the cucumbers and slicing them thinly can help. You can also lightly salt the cucumbers and let them sit for 10 minutes, then pat them dry before mixing with the dressing.
- → Can I use a different type of onion?
Yes, you can use red, yellow, or even sweet onions depending on your flavor preference. Red onions add a slight sharpness, while yellow ones are more mellow.
- → Is it possible to use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt works as a great substitute for sour cream and offers a slightly tangier flavor with added creaminess.
- → Can I make this salad ahead of time?
Yes, making it a few hours in advance allows the flavors to develop. Just be sure to store it in an airtight container in the refrigerator.
- → What other herbs can I use besides dill?
If you’re not a fan of dill, try parsley, chives, or mint for a different yet complementary flavor.