Creamy cucumber salad
This one is simple and only a slight departure from the old classic: less sugar and a little more grown-up.
We love making this one ahead and snacking on it or eating it as a side over the next few days. There’s nothing like really relishing (no pun intended) in cucumber season while it lasts.
Cucumbers are around on the farm from about early July through mid-September, and this recipe works with almost any variety: American, English, Persian, Asian… whatever you've got! They're all consistently delicious here.
Creamy cucumber salad
Ingredients:
Dressing
½ cup sour cream
3 Tbsp red wine vinegar
1 tsp fresh or dried dill
¼ tsp garlic powder
1 tsp salt
1 Tbsp sugar (optional)
Black pepper, to taste
Salad
2 large cucumbers, thinly sliced
¼ red, white, or sweet onion, thinly sliced
Directions:
Slice your cucumbers thin, about ⅛ inch if you can. A mandoline makes this faster, but a sharp knife works just fine.
Optional but worth it if you have time: Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, toss to coat, and let them sit for 45 minutes to an hour. This draws out extra moisture and makes the salad creamier and more flavorful over time. If you're planning to eat it right away or don't have time, skip this step and go straight to step 3.
In a medium bowl, whisk together the sour cream, red wine vinegar, dill, garlic powder, salt, and sugar (if using). Season with black pepper to taste.
Add the cucumbers and sliced onion to the dressing and toss to combine.
Transfer to a container and refrigerate for at least 1 hour before serving. If you salted and drained your cucumbers in step 2, this salad will keep in the fridge for up to 3 days. If you skipped that step, plan to eat it within a couple of hours (so that it doesn’t become watery).
