Dill Cucumber Salad

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Author: Delphine Fortin
Prep Time: 10 mins
Total Time: 10 minutes
Yield: 2-4 servings 1x
Category: Sides
Diet: Vegetarian

This creamy dill cucumber salad is quick, easy to assemble, and very refreshing. Prepared with cucumber, red onions, fresh dill, and a handful of other ingredients, it’s a perfect salad for picnics or summer grilling.

Ingredients

Scale

2 long English cucumbers, peeled and sliced thinly*
¼ red onion, thinly sliced
⅔ cup (160 ml) sour cream
1 Tablespoon apple cider vinegar
½ lemon, juice + zest**
1 teaspoon Dijon mustard
Salt and freshly ground pepper
Fresh dill, chopped
1 teaspoon pink peppercorns, for serving (optional)

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Instructions

Peel and thinly slice two long English cucumbers, using a mandoline slicer or a large, sharp knife.
In a medium mixing bowl, combine together the sour cream, lemon juice (keep zest for later), apple cider vinegar, and Dijon mustard. Add thinly chopped fresh dill (about 1 to 2 teaspoons). Season with salt and pepper, taste and adjust seasoning.
Add sliced cucumbers and red onions to the sour cream mixture, and toss gently to coat. Chill in the refrigerator until ready to serve.
When ready to serve, sprinkle some pink peppercorns over the salad, garnish with additional dill, lemon zest, and additional freshly ground pepper. Enjoy with fresh baguette or pita bread.

Notes

* You can use a mandoline slicer to have very thin cucumber slices, or simply use a sharp knife.

** Start with zesting the lemon, and then squeeze the juice. It’s always easier to start in this order. If you don’t have fresh lemons and are planning to use bottled lemon juice, you can skip the lemon zest altogether.