In addition to being seasonal, cucumber salad is also a fabulous and simple side dish that compliments any piece of grilled meat for dinner. It is great next to a fresh green salad or a sandwich for lunch too.
I love my cucumber salad so much that I often want to dive into it as soon as I prepare a batch, but it gets better with time. A few hours is nice, overnight is great, but making it a few days in advance works well too. In fact I often make a batch in the morning, serve it with dinner, and then add another thinly sliced cucumber to the leftover liquid mixture to eat the next day. My husband prefers a cucumber salad that has just vinegar, sugar, and water, but I like the creaminess that the sour cream adds. Feel free to add fresh dill or thinly sliced red onions to the this recipe, maybe adjust the spices, but, either way, do try Summer Cucumber Salad.
Summer Cucumber Salad
1 large cucumber, peeled and thinly sliced
1 cup sour cream (could use half plain yogurt)
1/4 cup apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 Tablespoon sugar
optional: 1 teaspoon fresh dill, chopped
1/4 cup red onions, thinly sliced
- In a large bowl whisk together the sour cream, apple cider vinegar, salt, pepper, and sugar.
- Add the peeled and thinly sliced cucumber (along with the dill and red onions if using). Toss gently.
- Refrigerate for a few hours or overnight.
- Serve chilled.