This Creamy Cucumber and Dill Salad is a quintessential summer side dish, offering a refreshing and vibrant counterpoint to almost any meal. It’s a delightful blend of crisp, cool cucumbers, thinly sliced red onion for a hint of sharpness, and fresh dill, all coated in a luscious, tangy, and subtly sweet dressing. The beauty of this salad lies in its simplicity and the harmonious interplay of textures and flavors. The cucumbers provide a wonderful crunch and a high water content, making it incredibly hydrating and cooling, especially on warm days. The red onion adds a gentle bite and a pop of color, while the fresh dill infuses the entire dish with its distinctive, aromatic, and slightly aniselike essence.
The creamy dressing, often a blend of sour cream, Greek yogurt, or mayonnaise (or a combination thereof), forms the heart of this salad. It’s typically seasoned with vinegar (white vinegar, apple cider vinegar, or even a touch of white wine vinegar), a sweetener like sugar or a sugar substitute, and salt and pepper. Some variations might include a touch of garlic powder or a squeeze of lemon juice for extra brightness. The dressing not only binds the ingredients together but also tenderizes the cucumbers slightly, allowing them to absorb the wonderful flavors. This salad is incredibly versatile, serving as a perfect accompaniment to grilled meats, fish, sandwiches, or even as a light and satisfying stand-alone lunch. It’s a staple at picnics, potlucks, and barbecues, loved for its ease of preparation, refreshing qualities, and widespread appeal. The visual appeal is also undeniable – the vibrant green of the cucumbers, interspersed with the purple of the red onion and the delicate green flecks of dill, all enrobed in a creamy white dressing, makes it an attractive addition to any table.
Ingredients:
For the Salad:
- Cucumbers: 4 medium-sized English cucumbers or about 6-7 regular pickling cucumbers. English cucumbers are preferred for their thinner skin and fewer seeds, eliminating the need for peeling or seeding. If using regular cucumbers, you might opt to peel them partially or fully and scoop out some of the larger seeds if they are very watery.
- Red Onion: 1 small red onion, thinly sliced. The thinner the slices, the more evenly distributed the flavor and the less overpowering the raw onion taste.
- Fresh Dill: 1/2 cup finely chopped fresh dill. Fresh dill is absolutely essential for the characteristic flavor of this salad; dried dill will not yield the same vibrant result.
- Salt: 1 to 1 1/2 teaspoons kosher salt (or 3/4 to 1 teaspoon table salt), plus more for drawing out water from cucumbers.
- Black Pepper: 1/2 teaspoon freshly ground black pepper, or to taste.
For the Creamy Dressing:
- Sour Cream: 1 cup full-fat sour cream. This provides the classic tangy creaminess. You can also use light sour cream, but the full-fat version offers a richer texture.
- Mayonnaise: 1/4 cup good quality mayonnaise (such as Hellmann’s or Duke’s). This adds richness and a slightly different creaminess profile. You can adjust the ratio of sour cream to mayonnaise based on your preference for tanginess vs. richness.
- White Vinegar: 2 tablespoons white vinegar or apple cider vinegar. This is crucial for the tangy balance in the dressing.
- Granulated Sugar: 1 to 2 tablespoons granulated sugar, or to taste. The sugar balances the acidity of the vinegar and the tang of the sour cream, creating a well-rounded flavor. Start with 1 tablespoon and add more if you prefer a sweeter dressing.
- Garlic Powder (Optional): 1/4 teaspoon garlic powder for a subtle savory note.
- **Onion Powder (Optional):
Instructions:
1. Prepare the Cucumbers: Begin by washing your cucumbers thoroughly. If using English cucumbers, there’s generally no need to peel them, but you can if you prefer. For regular cucumbers, you might want to peel them partially in strips or entirely to reduce bitterness and provide a more uniform texture. Slice the cucumbers into thin, uniform rounds, about 1/8 to 1/4 inch thick. A mandoline slicer is highly recommended for achieving consistent thinness, which is key for the salad’s texture. If you don’t have a mandoline, a sharp knife and a steady hand will work, but take your time to ensure even slices.
2. Salt and Drain the Cucumbers: Once sliced, place the cucumber rounds in a large colander. Sprinkle them generously with about 1 teaspoon of kosher salt (or 1/2 teaspoon of table salt). Toss the cucumbers gently to ensure they are evenly coated. This salting step is crucial for drawing out excess moisture from the cucumbers. Excess water can dilute the dressing and make the salad watery. Place the colander over a bowl to catch the liquid, or place it in your sink. Let the cucumbers sit and drain for at least 30 minutes, or up to an hour. You’ll be surprised by how much liquid accumulates. After draining, gently press down on the cucumbers with the back of a spoon or your hands to extract even more moisture. Do not rinse the cucumbers, as a little residual salt on them will enhance the flavor of the final dish.
3. Prepare the Red Onion: While the cucumbers are draining, prepare the red onion. Peel the red onion and slice it as thinly as possible. Again, a mandoline is ideal here. If you find raw red onion too potent, you can rinse the sliced onion under cold water for a minute or two after slicing, which helps to mellow its flavor. Pat it very dry with paper towels afterward.
4. Make the Creamy Dressing: In a large mixing bowl, combine the sour cream, mayonnaise, white vinegar (or apple cider vinegar), granulated sugar, 1 teaspoon of kosher salt (or 1/2 teaspoon table salt), and 1/2 teaspoon of freshly ground black pepper. If using, add the garlic powder and onion powder. Whisk all the ingredients together thoroughly until the dressing is smooth and well combined. Taste the dressing and adjust the seasonings as needed. You might want to add a little more sugar if you prefer a sweeter dressing, more vinegar for tang, or more salt and pepper to your liking. Remember that the flavors will meld and slightly mellow once combined with the cucumbers.
5. Combine the Salad Ingredients: Once the cucumbers have thoroughly drained and you’ve squeezed out as much excess liquid as possible, gently blot them dry with a clean kitchen towel or paper towels. This extra step ensures the dressing adheres well and the salad remains creamy, not watery. Add the drained cucumbers and the thinly sliced red onion to the large bowl with the creamy dressing. Add the finely chopped fresh dill.
6. Gently Toss and Chill: Using a large spoon or rubber spatula, gently fold and toss all the ingredients together until the cucumbers, red onion, and dill are evenly coated with the creamy dressing. Be careful not to mash the cucumbers.
7. Chill Before Serving: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. Chilling allows the flavors to meld and deepen, and the salad becomes even more refreshing when cold. While it’s best to serve this salad within a few hours of making it to ensure the cucumbers remain crisp, it can be stored in an airtight container in the refrigerator for up to 1-2 days. The cucumbers may soften slightly over time, but the flavor will still be excellent. Before serving, give the salad a gentle stir. You can garnish with a few extra sprigs of fresh dill if desired. Enjoy this delightful and refreshing Creamy Cucumber and Dill Salad as a perfect accompaniment to your favorite summer meals!