Lemon Cucumber Salad with Dill
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- Cucumbers : 1 large English cucumber (or 2 medium garden cucumbers), unpeeled and sliced thin.
- Coarse salt : 1 teaspoon (plus more later for final seasoning).
- Shallot : 1 minced.
- White wine vinegar : 2 tablespoons.
- Sour cream : 2 tablespoons.
- Extra virgin olive oil : 2 tablespoons.
- Lemon zest : Finely grated zest from 1 lemon.
- Lemon juice : 2 teaspoons.
- Fresh dill : 2 tablespoons, chopped.
- Black pepper : Freshly ground, to taste.
Ingredients
Instructions
- Draw out moisture: Place cucumber slices in a colander. Sprinkle with 1 teaspoon of coarse salt. Toss to coat evenly. Let sit at room temperature for 30 minutes.
- Mellow the shallot: Combine minced shallot and white wine vinegar in a medium bowl. Let sit for 10 minutes to soften the sharp onion flavor.
- Whisk the dressing: Add sour cream, olive oil, lemon zest, lemon juice, and dill to the shallot mixture. Whisk until fully combined.
- Dry the cucumbers: Spread cucumbers on a paper towel-lined sheet pan. Pat dry. Wipe away any remaining surface salt.
- Toss and season: Add cucumbers to the dressing bowl. Toss to coat well. Taste first, then season with extra salt and pepper if needed.
- Chill and serve: Cover and refrigerate for at least 30 minutes before serving.
Recipe Notes
- The Salt Warning: Do not skip tasting before adding final salt. The cucumbers absorb a lot of salt during the sweating process.
- Dairy Substitutes: Swap sour cream with plain Greek yogurt for a lighter, tangier profile, or use a dairy-free sour cream alternative.
- Make-Ahead Window: This salad tastes best after chilling for 30 minutes. You can make it up to 24 hours in advance, but note that the cucumbers will release more liquid the longer they sit.
- Vinegar Swaps: If you run out of white wine vinegar, champagne vinegar or apple cider vinegar work beautifully as replacements.