Creamy Cucumber Salad with Dill

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

There is absolutely no shortage of ways to toss together a totally refreshing cucumber salad. But the one I come back to again and again is made with crisp slices of cucumber tangled with sweet red onion and wisps of fresh dill, and blanketed with a rich and tangy dressing. It’s a summer staple that’s a breeze to pull together and partners with almost anything. Best of all, the cucumbers stay crispy for days.

Ingredients

1 pound English cucumbers (about 2 medium)
1/2 small red onion
1 teaspoon kosher salt
1 small bunch fresh dill
3 tablespoons sour cream, preferably full-fat
3 tablesoons plain Greek yogurt, preferably full-fat
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper

Instructions

Prepare the following, adding each to a colander as you complete it: Peel and thinly slice 1 pound English cucumbers crosswise. Thinly slice 1/2 small red onion.
Sprinkle with 1 teaspoon kosher salt and toss to coat. Set the colander in a large bowl or in the sink, and let stand for 30 minutes to release some of their water.
Meanwhile, finely chop the leaves and tender stems from 1 small bunch fresh dill until you have 1/4 cup. Place the dill, 3 tablespoons sour cream, 3 tablespoons Greek yogurt, 1 tablespoon white wine vinegar, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper in a medium bowl and whisk to combine.
Gently pat the cucumbers and onion dry with a paper towel. Add to the dressing and stir to coat. Cover and refrigerate for 2 hours to allow the flavors to meld. Serve chilled.