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Cucumber Dill Salad with Sour Cream and Vinegar

This cucumber dill salad features crunchy sliced cucumbers combined with fresh dill, mixed with a tangy dressing of sour cream and vinegar. The dish has a creamy, crisp texture with vibrant herbal notes, finished with a light coating of dressing that highlights the freshness of the ingredients.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 2 medium cucumbers preferably English or seedless
  • 2 tablespoons fresh dill chopped finely
  • 0.5 cup sour cream full-fat preferred
  • 1 tablespoon white vinegar or apple cider vinegar
  • to taste salt preferably sea salt
  • to taste black pepper freshly ground

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon or spatula

Method
 

  1. Wash the cucumbers thoroughly. Using a sharp knife and cutting board, slice the cucumbers into thin rounds or half-moons depending on your preference.
  2. Chop the fresh dill finely, releasing its aromatic, feathery fronds and bright green color.
  3. In a mixing bowl, combine the sour cream and vinegar, whisking gently until the dressing is smooth and slightly tangy.
  4. Add the chopped dill to the dressing, stirring to incorporate the herbal aroma.
  5. Season the dressing with salt and black pepper to taste, stirring again to balance the flavors.
  6. Pour the dressing over the sliced cucumbers in the bowl, gently folding with a spoon or spatula to coat all pieces evenly.
  7. Let the salad sit in the fridge for about 10-15 minutes, allowing the flavors to meld and the cucumbers to absorb some of the dressing’s tang.
  8. Give the salad a final gentle stir before serving to redistribute the dressing and ensure every bite is flavorful.
  9. Transfer to a serving dish or bowl, garnishing with additional dill if desired for a fresh, herbal touch.