Creamy Cucumber Salad

Ingredients

• 2 large cucumbers, thinly sliced

• 1/2 small red onion, thinly sliced (optional)

• 1/2 cup sour cream (or plain Greek yogurt)

• 1 tbsp mayonnaise (optional, for extra richness)

• 1 tbsp white vinegar or lemon juice

• 1 tsp sugar (optional, balances tang)

• 1–2 tbsp fresh dill, chopped (or 1 tsp dried dill)

• 1/2 tsp salt, plus more to taste

• 1/4 tsp black pepper

Instructions

1. Prep cucumbers: Slice cucumbers. For less watery salad, toss with 1/2 tsp salt and let sit 10–15 minutes, then drain and pat dry.

2. Make dressing: In a bowl, whisk sour cream (and mayo if using), vinegar/lemon juice, sugar, dill, salt, and pepper.

3. Combine: Toss cucumbers (and onion) with dressing until evenly coated.

4. Chill: Refrigerate 20–30 minutes before serving for best flavor. Taste and adjust salt/pepper.

Optional add-ins: a minced garlic clove, a splash of apple cider vinegar, or a pinch of paprika.

If you tell me whether you prefer more tangy or more sweet, I can adjust the ratios.