Creamy Dill Cucumber Salad
This cucumber salad features crisp, thinly sliced cucumbers combined with a creamy dill dressing, resulting in a refreshing and textured dish. The preparation involves slicing, mixing, and chilling to develop a cool, nourishing salad with a balance of crunch and smoothness.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Spoon or silicone spatula
- Measuring spoons
Ingredients
- 2 medium cucumbers preferably pickling or English cucumbers for easier slicing
- 1/4 cup fresh dill chopped finely
- 1/2 cup sour cream or Greek yogurt for creaminess
- 1 tablespoon lemon juice freshly squeezed preferred
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
Instructions
- Use a sharp knife to thinly slice the cucumbers into rounds, then transfer them into a large mixing bowl.
- Add the chopped fresh dill over the sliced cucumbers, ensuring an even distribution for herbal flavor.
- Pour the sour cream into the bowl with the cucumbers and dill, creating a creamy base that coats all the slices.
- Squeeze in the fresh lemon juice to add brightness and balance to the creamy dressing.
- Add salt and freshly ground black pepper to taste, then gently fold everything together until well combined and evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to allow the flavors to meld and the salad to chill thoroughly.
Notes
For an extra touch, sprinkle additional dill or a few capers before serving. Best enjoyed cold as a refreshing side dish or light appetizer.