Creamy Dill Cucumber Salad Recipe

Creamy Dill Cucumber Salad

This cool and simple creamy dill and cucumber salad is a standard Greek side dish, and it goes well with grilled meats of all types.

• Cucumbers - 2
• Sour Cream - 1 cup (8 oz.)
• Lemon Juice - 2 tsps.
• Celery Salt - 1/4 tsp.
• Salt - 1 tsp.
• Pepper - 1/4 tsp.
• Sugar - 1 1/2 tsp.
• Garlic Powder - 1/4 tsp.
• Onion Powder - 1/4 tsp.
• Dill - 3 Tblsp, fresh, chopped finely

1. In a medium bowl, mix everything but the cucumbers and blend well to make the dressing.
2. Slice cucumbers about 1/8 inch thin, and add to the dressing, blending gently so that all cucumber slices are well covered.
3. Chill for a few hours or more, and blend well before serving.

The dressing might get a bit watery from the cucumbers, which is solved by stirring gently before serving. If you have more time and don’t mind washing a few more dishes, you can remove some of the water from the cucumbers before adding to the dressing. Toss slices gently with the salt and then place in a colander for a half an hour. After a half  hour, gently press down to remove all remaining water and then add cucumbers to the dressing.

This salad stores well for a few days refrigerated.

Adapted from Street Food Chicago by Mike Baruch

Make it a Meal with

• Grilled Greek Mediterranean Chicken with Vegetables
• Frozen Lemon Cream Pie

Other Simple Summer Salads:

• Tomato, Onion and Cucumber Salad
• Italian White Bean Salad with Fresh Vegetables
• Classic Vinegar Coleslaw

Tags: cucumbers, dill, Greek, salad, Summer