Creamy Cucumber Salad

Serves: 4

Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.

Dovetailing Tip: Use the cucumbers you sliced on day 1 for todays salad.

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4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds
1 small sweet onion, thinly sliced into rings
kosher salt
1/2 cup sour cream
1/4 cup chopped fresh dill
2 tablespoons white vinegar
freshly cracked black pepper


Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.

Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.

Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.

To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.


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