A refreshing and tangy creamy cucumber salad, perfect for picnics, barbecues, or a light side dish.
Ingredients:
- 2 large cucumbers (English or garden), thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/4 cup mayonnaise
- 2 tablespoons white vinegar (or apple cider vinegar)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Prepare the Cucumbers and Onions: Wash the cucumbers thoroughly. If using garden cucumbers with thick skins, you may peel them. Thinly slice the cucumbers and red onion.
- Make the Dressing: In a medium-sized bowl, combine the sour cream (or Greek yogurt), mayonnaise, white vinegar, dill, sugar, salt, and pepper. Whisk until smooth and well blended.
- Combine Salad Ingredients: Add the sliced cucumbers and red onion to the dressing. Gently toss to coat all the vegetables evenly.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to a few hours, to allow the flavors to meld and the salad to chill. This step is important for the best flavor.
- Serve: Before serving, give the salad another gentle toss. Adjust seasoning if necessary. Serve chilled and enjoy!
Optional additions:
- A squeeze of lemon juice for extra tang.
- A sprinkle of fresh parsley for garnish.
- add a small amount of minced garlic to the dressing.
- add some cherry tomatoes cut in half.