By ShowMeStepByStepPublished Updated
Based on a video by Natashas Kitchen.
This creamy cucumber salad is a summer staple from Natasha of Natasha's Kitchen, and once you taste it you will understand why her family has made it hundreds of times. Sliced cucumbers and red onion get tossed in a tangy sour cream and dill dressing right in the bowl.
You will slice the cucumbers into half rings, thin out some red onion, chop fresh dill, then stir up an easy dressing of sour cream, lemon, garlic, and salt. No cooking, no fuss.
It is creamy and comforting but still fresh and crisp, and it goes with mashed potatoes, rice, salmon, or steak. Give it about five minutes and you have a side dish everyone reaches for.
6 steps · about 6 minutes.Check off each step as you go and your progress saves automatically.
Start with about a pound and a half of cucumbers. Trim off both ends, cut each one in half lengthwise, then slice into thin half rings and drop them into a large mixing bowl. English or small garden cucumbers do not need peeling. The only ones to peel are the waxed grocery-store kind. Thin, even slices soak up the dressing best.
Tip
If your cucumbers feel watery, salt the slices and let them sit 10 minutes, then pat dry before dressing.
Take half a red onion and slice it into thin half rings. Keeping the pieces thin means the onion spreads through every bite without overpowering it. If raw onion is too sharp for you, swap in a yellow or sweet Vidalia onion, or use a third cup of chopped green onion or chives for a milder flavor. Add the onion to the bowl with the cucumbers.
Tip
Soak the sliced onion in cold water for a few minutes to take the bite down even further.
Finely chop about a tablespoon of fresh dill. It is the herb that makes this salad, adding a light, vibrant flavor that plays off the sour cream. Add most of the dill to the bowl and hold a little back to sprinkle over the top at the end. Fresh dill shows up in most grocery stores, and it freezes well if you grow your own.
Here is the easy part. Everything goes right into the bowl. Spoon in half a cup of sour cream, then add half a tablespoon of fresh lemon juice or a little mayo for extra richness. Press in one clove of garlic and season with about half a teaspoon of salt. You can use full-fat or reduced-fat sour cream, or swap in Greek yogurt if that is what you have.
Tip
One garlic clove goes a long way, especially a fresh one, so start with a little and add more to taste.
Stir the salad until every cucumber slice is coated in that creamy dill dressing. Crack in some fresh black pepper, then taste and adjust. Add a little more salt if it needs it. The cucumbers will start releasing their juice, so give it a good toss to bring the dressing back together before serving.
You can serve it straight from the mixing bowl, but transferring it to a pretty serving bowl makes it feel a little more special. Scatter the reserved dill over the top. This one is best fresh and cold, so serve it soon after mixing. It is lovely alongside mashed potatoes, rice, grilled salmon, or steak. Make it once and you will be making it all summer.
Tip
If you want it extra cold, chill the salad for 20 to 30 minutes before serving.
Keep going
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5 questions, answers, and one-line explanations. Tap to expand.
1.Do English or small garden cucumbers need peeling here?
Answer: No, you can leave the skin on
Thin-skinned English or garden cucumbers can go in unpeeled.
2.What herb defines this creamy salad?
Answer: Fresh dill
Fresh dill is the herb that makes the salad, playing off the sour cream.
3.What is the base of the creamy dressing?
Answer: Sour cream
Half a cup of sour cream is the base, brightened with lemon and garlic.
4.If raw red onion is too sharp, a good swap is:
Answer: A sweet Vidalia or a quick water soak
A milder sweet onion, or soaking the slices, softens the raw bite.
5.When is this salad best served?
Answer: Fresh and cold, soon after mixing
Cucumbers release water as they sit, so it is best fresh and cold.
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