A delicious taste of summer comes to life with our irresistibly creamy cucumber salad! Imagine juicy cucumbers, generously coated in a tangy cream vinaigrette so divine it’s almost sinful. The ideal companion for your summer meals, this delectable creation promises an explosion of freshness and satisfaction. You’ll be enchanted by its mouth-watering taste, which will make you want to eat a second (and maybe even a third!).
Cucumber Salad ~ it’s the classic potluck slash church dinner salad that has been refreshing outdoor diners for generations. It’s so satisfying made with your own garden cukes and dill, but you don’t need a backyard for this simplest of all summer salad. Just head to the nearest produce aisle or farm stand for some skinny cukes, a bunch of dill, and a bright red onion.
Simple vegetarian salads like this one are one of my favorite things to do about summer!
What’s in Cucumber Salad?
- CUCUMBERS
- I highly recommend the English cucumbers (the long, skinny cucumbers that come wrapped in plastic).
- RED ONION
- you can also use a sweet Vidalia onion.
- FRESH DILL
- if you can’t find fresh dill, you can use it dry, but you won’t get that wonderful fresh-grass flavor.
- SOUR CREAM
- sour cream is the base of the dressing. Some old recipes add mayonnaise. You can substitute it for yogurt or skyr if you want.
- LEMON JUICE
- you could substitute the vinegar for that necessary touch of acidity.
- SALT & PEPPER
- SUGAR
- only the least pinch ~ brings out the flavors!
why I recommend using English cucumbers
If you’re looking for a cucumber with a tender texture, milder flavor, fewer seeds, and a longer shelf life, English cucumbers are the way to go. English cucumbers are longer and thinner compared to regular cucumbers, and are individually wrapped in plastic to protect their delicate skin. Bonus: You don’t need to peel these cucumbers because the skin is so thin. I also love the color that the peel gives this cucumber salad.
