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Classic Cucumber Dill Salad

Cucumber dill salad combines thinly sliced cucumbers and red onion with a tangy sour cream dressing and fresh dill. Salt-draining the cucumbers helps keep the chilled salad crisp and evenly coated.
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Prep Time 15 minutes
draining and chilling 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

For the cucumbers
  • 2 lb cucumbers thinly sliced
  • 1.5 tsp kosher salt divided
  • 0.5 red onion medium, thinly sliced
For the dressing
  • 0.5 cup sour cream
  • 2 tbsp white vinegar
  • 1 tsp granulated sugar
  • 0.25 tsp black pepper
  • 2 tbsp fresh dill chopped

Method
 

  1. Toss the sliced cucumbers with 1 teaspoon of the salt in a colander and let stand for 20 minutes.
  2. Rinse briefly under cold water and pat thoroughly dry.
  3. In a large bowl, whisk together the sour cream, vinegar, sugar, remaining 1/2 teaspoon salt, and pepper.
  4. Stir in the dill.
  5. Add the cucumbers and red onion to the bowl and toss until evenly coated.
  6. Cover and refrigerate for at least 20 minutes before serving.

Notes

For the crispest salad, pat the cucumbers thoroughly dry after rinsing. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended. Use dairy-free sour cream for a dairy-free variation.