I figured I had better post one of my favorite summer sides before cookout season slips away – Cucumber Salad with Sour Cream and Dill Dressing from the June 2007 issue of Everyday Food. It’s a perfect compliment to burgers and brats, the ingredient list is short and simple, and it can be made a few hours before company arrives.
To prep my ingredients, I halved 1 pound of Kirby cucumbers lengthwise and then thinly sliced them crosswise. I also chopped a handful of fresh dill to produce 2 tablespoons and squeezed 1 lemon to produce 2 tablespoons of fresh juice.
In a medium bowl, I combined 1/2 cup of reduced-fat sour cream, the 2 tablespoons of fresh lemon juice, and the 2 tablespoons of chopped fresh dill. I seasoned the mixture with salt and pepper to taste and whisked it well to combine. To finish the dish (already!), I added the sliced cucumbers and tossed everything to coat. The salad can be served immediately, or you can refrigerate it up to four hours. Garnish it with a bit more dill for better presentation before serving.
This salad is just so light, fresh, and delicious – it’s perfect for summer. Plus, it’s so easy that you can make it any night of the week. We love it!
TIPS: If you can’t find Kirby cucumbers, hothouse or English cukes will work fine as well.
Recipe link: Cucumber Salad with Sour Cream and Dill Dressing