Creamy Cucumber Salad with Dill and Red Onion

Here’s a cool and refreshing Creamy Cucumber Salad with Dill and Red Onion — a perfect side dish for summer BBQs, picnics, or anything grilled. Crisp, tangy, and creamy with just the right amount of dill!

Creamy Cucumber Salad with Dill and Red Onion

Ingredients:

• 2 large cucumbers (English or regular), thinly sliced

• ½ small red onion, thinly sliced

• ½ cup sour cream (or Greek yogurt)

• 1–2 tbsp mayonnaise (optional, for richness)

• 1 tbsp white vinegar or apple cider vinegar

• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

• ½ tsp sugar

• Salt and black pepper, to taste

Instructions:

1. Prep the Cucumbers:

   • Peel the cucumbers if desired.

   • Thinly slice and place in a colander with ½ tsp salt.

   • Let sit for 20–30 minutes to draw out excess moisture.

   • Pat dry with paper towels.

2. Make the Dressing:

   • In a large bowl, whisk together sour cream, mayo (if using), vinegar, dill, sugar, salt, and pepper.

3. Combine:

   • Add the cucumbers and red onion to the dressing.

   • Toss gently to coat everything evenly.

4. Chill & Serve:

   • Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.

   • Garnish with extra dill if you like.

Tips & Variations:

• Use Greek yogurt for a lighter, tangier version.

• Add sliced radishes or a little garlic for extra bite.

• Keeps in the fridge for 2–3 days, but best eaten the same day (it gets watery over time).