Instructions
1. Prepare the Vegetables:
Wash the cucumbers thoroughly. You can peel them in stripes for a decorative look or leave the skin on for added texture and color (the thin skin of Kirby cucumbers is perfectly edible). Slice them into thin rounds using a sharp knife or mandoline for evenness.
2. Combine the Base:
Place the sliced cucumbers in a medium mixing bowl. If you’re using the red onion for a bit of sharpness and color, add it to the bowl now.
3. Whisk the Dressing:
In a separate small bowl, whisk together the sour cream, mayonnaise, fresh dill, and lemon juice until smooth and well-combined. Season generously with salt and pepper.
4. Toss and Marinate:
Pour the creamy dressing over the cucumber mixture. Gently toss until every slice is evenly coated.
5. Chill to Perfection:
For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the cucumbers to soften slightly and the flavors to meld beautifully. It can be made several hours in advance.
6. Serve:
Give the salad a quick stir before serving. For a final touch, garnish with an extra sprinkle of fresh dill. Enjoy cold!
Chef’s Tip: For a lighter version, you can substitute Greek yogurt for the sour cream. If you have time, salting the cucumber slices and letting them drain in a colander for 15-20 minutes before assembling will help prevent the salad from becoming watery.
