Creamy Cucumber Dill Salad

Ingredients

For the salad

• 2 large cucumbers, thinly sliced

• ½ small red onion, thinly sliced

• ¼ cup crumbled feta cheese (optional)

• 1 tablespoon fresh dill, finely chopped

For the creamy dressing

• ½ cup sour cream

• ¼ cup mayonnaise

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard (optional)

• 1 tablespoon fresh dill, chopped

• ½ teaspoon garlic powder

• ¼ teaspoon salt, or to taste

• ¼ teaspoon black pepper

Instructions

1. Prepare the cucumbers: Wash and thinly slice the cucumbers. If they are very watery, sprinkle with a little salt, let stand for 10 minutes, then pat dry.

2. Slice the onion: Cut the red onion into thin slices and separate the rings.

3. Make the dressing: In a bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, chopped dill, garlic powder, salt, and black pepper until smooth.

4. Combine the salad: Place the cucumber and red onion in a large bowl. Pour the dressing over the vegetables.

5. Toss gently: Mix until the cucumber slices are evenly coated. Add the crumbled feta cheese if desired.

6. Chill: Refrigerate for 15–30 minutes to allow the flavors to blend.

7. Garnish and serve: Sprinkle with extra fresh dill and a little black pepper. Serve chilled.

Quick tips

• Use Greek yogurt instead of sour cream for a lighter dressing.

• Add a teaspoon of honey if you prefer a slightly sweeter taste.

• For extra crunch, add sliced radishes.

• For the creamiest texture, mix the dressing just before serving and avoid leaving the salad at room temperature for long.

Nutrition information (approximate)

Per serving, based on 4 servings with feta:

Nutrition varies with the brands and amounts of mayonnaise, sour cream, and feta used.

Nut information

• Peanuts and tree nuts: None are required in this recipe.

• Contains: Milk (sour cream and feta); mayonnaise may contain egg.

• Allergy precaution: Check ingredient labels for allergen warnings and possible cross-contact.