Salt the cucumbers:
Place cucumber slices in a bowl, sprinkle with ½ tsp salt, toss, and let sit for 10–15 minutes. This draws out excess water and enhances flavor.
Drain:
After resting, gently squeeze or drain off the released water from cucumbers.
Make the dressing:
In a separate bowl, whisk together sour cream, vinegar (or lemon juice), sugar, dill, and a pinch of salt and pepper.
Combine:
Toss drained cucumbers with the creamy dressing until well coated.
Chill & serve:
Let salad sit in the fridge for 20–30 minutes before serving for best flavor. Garnish with extra dill or chives.
Tips for Success:
Use a mandoline for perfectly thin cucumber slices.
For added crunch, keep some cucumber skins on.
Make just before serving for maximum freshness.
If using Greek yogurt, thin with a splash of milk or water.
Instructions:
Salt the cucumbers:
Place cucumber slices in a bowl, sprinkle with ½ tsp salt, toss, and let sit for 10–15 minutes. This draws out excess water and enhances flavor.
Drain:
After resting, gently squeeze or drain off the released water from cucumbers.
Make the dressing:
In a separate bowl, whisk together sour cream, vinegar (or lemon juice), sugar, dill, and a pinch of salt and pepper.
Combine:
Toss drained cucumbers with the creamy dressing until well coated.
Chill & serve:
Let salad sit in the fridge for 20–30 minutes before serving for best flavor. Garnish with extra dill or chives.
Tips for Success:
Use a mandoline for perfectly thin cucumber slices.
For added crunch, keep some cucumber skins on.
Make just before serving for maximum freshness.
If using Greek yogurt, thin with a splash of milk or water.
