It’s the perfect summer side dish, and you can make it ahead of time and chill it until ready to serve. This delicious salad is one of summer’s pleasures, much like cold watermelon, frozen yogurt, and chilled soups like gazpacho or cold tomato soup. There’s something special about the combination of cucumbers and sour cream. The cucumbers are cool and fresh, and the sour cream is rich and creamy. When you add vinegar and dill, you get a flavorful salad that pairs well with a wide variety of meals.
Ingredients
Storing Leftovers
You can keep this salad in the fridge, in an airtight container, for 3-4 days. Remix it before serving. It tastes better the second day after the flavors have had a chance to meld.
Sour cream: I recommend using full-fat sour cream in this recipe. White wine vinegar: Champagne vinegar also works. I don’t recommend distilled white vinegar. It’s too acidic. Dill weed: I know that some people dislike this herb. If you’re one of them, simply omit it. You can add cilantro or parsley instead. As you can see in the ingredient photo above, I often use cilantro. Cucumber: It’s best (but not mandatory) to use English cucumbers. Red onion: Try to slice it thinly. It’s not as sharp as white or yellow onions, but you still don’t want to bite into big chunks of it. Kosher salt and black pepper: I season this salad simply with kosher salt and freshly ground black pepper.
In a large bowl, mix the sour cream, vinegar, and dill. Slice the cucumbers and chop the onions. Add them to the dressing and mix well. Cover with plastic wrap and refrigerate for one hour. Before serving, sprinkle the salad with salt and pepper and remix it.
Grilled hamburgers Grilled skirt steak Cajun chicken Baked salmon Keto-fried pork chops Shrimp and sausage Meatballs without breadcrumbs, as shown in the photo below
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