Description
A refreshing and creamy cucumber dill salad featuring thinly sliced cucumbers and red onions tossed in a tangy, herbaceous dressing made with sour cream, mayonnaise, and fresh dill. Perfect as a cool summer side dish or light accompaniment, this no-cook salad is easy to prepare and bursting with bright flavors.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
Dressing
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar or lemon juice
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Vegetables: Place the thinly sliced cucumbers and red onion in a large mixing bowl, ensuring even distribution for the salad base.
- Make the Dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, white vinegar or lemon juice, chopped dill, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Toss the Salad: Pour the creamy dressing over the cucumbers and onions. Gently toss the ingredients together until all slices are evenly coated with the dressing.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes. This resting period allows the flavors to meld beautifully. Serve the salad chilled for a refreshing experience.
Notes
- For extra-crisp cucumbers, lightly salt the slices and let them sit in a colander for 15–20 minutes before rinsing and patting dry.
- This salad is best enjoyed the same day to maintain freshness but can be stored covered in the fridge for up to 2 days.
