Creamy Cucumber Salad is dill-icious! A simple salting process helps thin-sliced English cucumbers stay crisp and crunchy, even in the creamy, tangy dressing. This perennial favorite is prefect for prepping in advance.
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Drain and Chill Time 2 hourshours30 minutesminutes
Place the cucumber slices into a fine mesh strainer nested in a large mixing bowl. Sprinkle the salt over the cucumbers, toss until well-combined, and let stand at room temperature for 30 minutes.
Line a baking sheet with two layers of paper towels. Give the cucumbers a good toss in the strainer to release as much water as possible, then transfer to the prepared baking sheet. Blot away any additional moisture.
Combine the sour cream, Greek yogurt, apple cider vinegar, pepper, and fresh dill in the mixing bowl; whisk until smooth.
Add the cucumbers to the sour cream mixture, then fold with a rubber spatula until evenly coated.
Transfer to the fridge and chill at least 2 hours, or up to 24.
Taste for seasoning just before serving and adjust with salt and pepper to taste. Serve chilled with more fresh dill.