This creamy cucumber salad is a refreshing, tangy, and herbaceous side dish that’s perfect for warm weather meals or as a cooling complement to spicy mains. Crisp cucumber slices are tossed with thinly sliced red onion and coated in a luscious dressing made from yogurt or sour cream, brightened with vinegar and seasoned with fresh dill. The result is a salad that’s light yet satisfying, with a balance of crunch, creaminess, and aromatic depth. It’s a staple in Eastern European, Mediterranean, and South Asian kitchens, and it adapts beautifully to your personal taste—whether you prefer it zesty, garlicky, or mellow.
INGREDIENTS:
- 2 large cucumbers, thinly sliced (peeled if desired)
- ½ medium red onion, thinly sliced
- ¾ cup plain yogurt or sour cream
- 1 tablespoon white vinegar or lemon juice
- 1 tablespoon chopped fresh dill (or 1 tsp dried dill)
- ½ teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Optional:
- 1 clove garlic, minced
- 1 tablespoon mayonnaise (for extra richness)
- Chopped mint or parsley for variation
INSTRUCTIONS:
- Prepare the Vegetables: Wash and thinly slice the cucumbers. If they’re especially seedy, you can halve them lengthwise and scoop out the seeds before slicing. Place the slices in a colander and sprinkle lightly with salt. Let them sit for 15–20 minutes to draw out excess moisture. This step helps prevent a watery salad. Meanwhile, thinly slice the red onion and soak it in cold water for 10 minutes to mellow its sharpness. Drain and pat dry.
- Make the Dressing: In a mixing bowl, combine yogurt or sour cream with vinegar or lemon juice. Stir in chopped dill, sugar (if using), salt, pepper, and garlic if desired. For a richer texture, add a spoonful of mayonnaise. Mix until smooth and well-blended.
- Assemble the Salad: Pat the cucumber slices dry with a paper towel and add them to the bowl with the dressing. Add the red onion and toss gently until everything is evenly coated. Taste and adjust seasoning—add more dill, salt, or acidity as needed.
- Chill & Serve: Cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the dressing to thicken slightly. Serve chilled, garnished with extra dill or fresh herbs.
- Storage Tips: This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. If it becomes watery, simply stir before serving or drain off excess liquid.
Narrative Notes & Variations: This salad is a cooling classic—perfect alongside grilled meats, spicy biryanis, or rich curries. You can personalize it with a pinch of cumin, a splash of olive oil, or even a handful of chopped walnuts for crunch. For a South Asian twist, add a spoonful of raita masala or chaat masala to the dressing.
