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Prepare the Vegetables: Wash the cucumbers and slice them into thin rounds. If you’re using the red onion, slice it thinly as well. Place both in a large mixing bowl.
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Make the Dressing: In a separate medium bowl, whisk together the sour cream, mayonnaise, fresh dill, and lemon juice until smooth and combined. Season generously with salt and pepper.
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Combine: Pour the creamy dressing over the sliced cucumbers and onion. Gently toss until every piece is evenly coated.
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Chill: For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld and the cucumbers to become perfectly crisp-tender.
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Serve & Enjoy: Give the salad a quick stir before serving. Garnish with an extra sprinkle of fresh dill for a beautiful presentation. Serve chilled and enjoy!
Chef’s Tips:
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For a lighter version, you can use Greek yogurt in place of the sour cream.
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Letting the salad chill is key! It not only enhances the flavor but also helps the dressing tighten up for the perfect creamy consistency.
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This salad is best enjoyed the day it’s made, as the cucumbers will release water over time.
