Description

Creamy cucumber salad has thinly sliced cucumbers with a creamy dill sauce. The perfect side salad for any summertime meal.

Ingredients

Units Scale

2 English cucumbers (AKA seedless cucumbers)
1 teaspoon salt
1 cup sour cream (I used full fat, but you can use light)
1/2 cup plain fat free Greek yogurt
2 tablespoons fresh dill, chopped (or 4 teaspoons freeze dried dill)
1 teaspoon fresh ground black pepper
4 cloves garlic, minced
2 teaspoons white wine vinegar

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Instructions

Slice and drain cucumbers: thinly slice the cucumbers – the thinner the better for this salad – I like to use a mandolin to get paper thin slices. Add the sliced cucumbers to a large fine mesh strainer that is resting over a large mixing bowl along with the teaspoon of salt, toss the cucumbers to coat in the salt – the salt helps draw excess water from the cucumbers. Allow the cucumbers to drain for 20 to 30 minutes (the longer the better). While the cucumbers are draining you can prepare the remaining ingredients as instructed above and set them aside.
Finish: Once the cucumbers have drained use a spatula to press as much liquid out of the cucumbers as possible. Discard the cucumber water from the mixing bowl and add the cucumbers to the mixing bowl. Also add the remaining ingredients, gently stir everything together until it’s well mixed. Taste and adjust the seasoning as needed – you may need to add more salt depending on how much salt clung to the cucumbers, I added another 1/2 teaspoon of salt.
Chill: Although you can serve this salad immediately it is best when it’s chilled for at least 3 hours to 8 hours (or overnight) to allow it to become nice and cold and extra refreshing and for the flavors to really develop. The salad will keep for up to 2 to 3 days in the fridge.
Serve: This salad is best served chilled with a garnish of fresh dill. It would be great served at any summer party or alongside spicy food because of it’s cooling factor.

Notes

Traditionally this salad is made with all sour cream, which I LOVE the taste of. I used some Greek yogurt to lighten it up slightly but still mostly used sour cream to maintain that same taste I enjoy. You could use all sour cream if you prefer.

Prep time: Prep time includes the 20 to 30 minutes suggested to drain the cucumbers, although this is mostly inactive time so you can be multi-tasking during this time.