Cucumber Sour Cream & Dill Salad

Here’s a classic Cucumber Sour Cream and Dill Salad—cool, creamy, and refreshing, perfect as a side dish for summer meals, BBQs, or alongside grilled meats.

Cucumber Sour Cream & Dill Salad

Crisp, tangy, and herby—just like Grandma’s!

Ingredients:

• 2 large cucumbers (or 4–5 Persian cucumbers)

• 1 tsp salt (for draining excess water)

• 1/2 cup sour cream (or Greek yogurt for lighter version)

• 1 tbsp white vinegar or lemon juice

• 1 tbsp fresh dill, finely chopped (+ extra for garnish)

• 1/2 tsp garlic powder (optional)

• 1/4 tsp black pepper

• 1/4 red onion, thinly sliced (optional)

Instructions:

1. Prep the cucumbers:

   • Peel if desired (or leave skin on for crunch).

   • Slice very thin (use a mandoline or sharp knife).

   • Toss with 1 tsp salt, place in a colander, and let drain 15–20 mins. Rinse and pat dry.

2. Make the dressing:

   • In a bowl, mix sour cream, vinegar, dill, garlic powder (if using), and pepper.

3. Combine & chill:

   • Gently fold cucumbers (and onions) into the dressing.

   • Cover and refrigerate at least 30 mins (or up to 2 hours) for flavors to meld.

4. Serve:

   • Garnish with extra dill.

   • Enjoy cold!

Serving Ideas:

• Perfect with grilled chicken, fish, or steak.

• Great alongside potatoes or in a sandwich.

• For a twist: Add radishes, chives, or a dash of paprika.

This salad is cool, creamy, and packed with fresh flavor—ideal for hot days or potlucks! Let me know if you’d like any tweaks. 😊 🥒