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Crisp Creamy Cucumber Dill Salad

Creamy cucumber dill salad with fresh tomatoes in a bright white bowl
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This salad is the ideal counterpoint to rich, smoky grilled flavors. It features crisp cucumbers and tomatoes in a creamy, herby dill dressing for a refreshing summer side dish that is both simple and satisfying.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 pint cherry or grape tomatoes, halved
  • 3/4 cup full-fat sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 cup finely chopped fresh dill, plus more for garnish
  • 2 cloves garlic, minced
  • 1 teaspoon white sugar or honey
  • 1/2 teaspoon kosher salt, plus more for salting cucumbers
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. Place sliced cucumbers in a colander, sprinkle with about 1 teaspoon of salt, and let drain for 10 minutes to remove excess water.
  2. Pat the cucumber slices very dry with a clean kitchen towel or paper towels.
  3. In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, dill, garlic, sugar, the 1/2 teaspoon salt, and pepper to make the dressing.
  4. In a large serving bowl, combine the dried cucumbers, sliced red onion, and halved tomatoes.
  5. Pour the creamy dill dressing over the vegetables and fold gently until evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  7. Garnish with additional fresh dill and a crack of black pepper before serving.

Notes

Salting and drying the cucumbers is crucial to prevent a watery salad. For best flavor, use fresh dill. The salad can be made up to 4 hours ahead; keep dressing separate until 30 minutes before serving. For a lighter version, Greek yogurt can replace sour cream.

Nutrition

Find it online: https://www.stacksipsnack.com/crisp-creamy-cucumber-dill-salad/