Cucumber Salad With Sour Cream and Dill Dressing

Instructions

Make the Dressing: In a medium bowl, whisk together the sour cream, lemon juice, and chopped dill until smooth. Season generously with salt and pepper.
Combine: Add the thinly sliced cucumbers to the bowl with the dressing. Using a spatula or large spoon, gently toss until every slice is evenly coated.
Chill and Serve: For the best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld. Give it a gentle stir, garnish with extra dill if desired, and serve chilled.

Make Ahead: This salad can be prepared up to 4 hours in advance. Keep it covered in the refrigerator.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Pro Tip: Cucumbers release water as they sit. If making ahead, you may want to drain off any excess liquid from the bottom of the bowl just before serving.

Add Crunch & Color: Toss in a handful of thinly sliced red onion or radishes.
Boost the Protein: Substitute the sour cream with an equal amount of plain Greek yogurt for a tangier, protein-packed version.
Add a Zesty Kick: Stir one small clove of finely grated garlic into the dressing.
Traditional Twist: Replace the lemon juice with white vinegar or apple cider vinegar for a classic Eastern European flavor profile.

This versatile salad complements a wide range of dishes:

From the Grill: Perfect alongside grilled chicken, salmon, burgers, or steaks.
Summer Feasts: An essential part of a picnic, potluck, or barbecue spread.
Hearty Mains: Pairs wonderfully with rich dishes like meatloaf, pulled pork, or quiche.