Herbed Cucumber Sour Cream Salad
This salad features thinly sliced cucumbers combined with a tangy sour cream and dill dressing. The preparation involves slicing, mixing, and chilling, resulting in a crisp, cool dish with a slightly pungent finish and a refreshing, crunchy texture.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Spoon or spatula
- Measuring spoons
Ingredients
- 2 medium cucumbers preferably fresh, firm
- 1/2 cup sour cream full-fat recommended
- 2 T fresh dill chopped finely
- 1 T white vinegar or apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- Using a sharp chef's knife and cutting board, thinly slice the cucumbers into rounds or half-moons, aiming for even thickness.1/2 cup sour cream
- In a mixing bowl, combine the sour cream, chopped dill, white vinegar, salt, and black pepper. Stir until the dressing is smooth and well incorporated.1/2 cup sour cream
- Add the sliced cucumbers to the bowl with the dressing. Toss gently with a spoon or spatula until the cucumbers are evenly coated.1/2 cup sour cream
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 10 minutes to allow flavors to meld and cucumbers to absorb the tangy dressing.
- Remove the salad from the refrigerator, give it a gentle toss, and serve chilled. The cucumbers should be crisp with a slightly translucent appearance, coated in a creamy, dill-speckled sauce.
Notes
For a more intense dill flavor, increase the amount of fresh dill. Make sure cucumbers are thoroughly chilled for optimal crunch. This salad is best enjoyed fresh but can be stored for up to 2 hours in the fridge.