This is a salad I learned from my mother. She makes it all summer long, to accompany salmon or steak, or as a light lunch with tomatoes and sourdough bread.
The cucumbers add a much needed crunch on a hot day, and the tang of the dressing goes well with most meats without overpowering other vegetables you might bring to the table. Since it comes together quickly, you’ll have plenty of time for other tasks, like sipping a cold glass of Chardonnay or even watching the grass grow. Prepare at least a few hours ahead of dinner to allow the flavors to meld. If you’d like to experiment further, Martha Stewart has a version that uses lemon juice as the acid; find it here.
Cucumbers with Sour Cream & Dill
½ cup sour cream
3 tablespoons white vinegar
½ teaspoon salt, more to taste
Pinch of freshly ground pepper, more to taste
½-1 teaspoon sugar
2-3 tablespoons fresh dill, chopped (or the yield of one bunch from the market)
1 large English cucumber, peeled and thinly sliced
- In a medium serving bowl, combine all ingredients except the cucumber, whisking to combine.
- Taste, using a slice of cucumber; adjust seasoning as needed.
- Add the cucumbers to the dressing, stir to combine, cover and refrigerator an hour or two before serving.