Ingredients
For the Salad
- 4 cups sliced English cucumber
- 0.5 cups sliced red onion
- 1 pint grape or cherry tomatoes, halved
For the Dressing
- 0.33 cups sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 0.75 teaspoon granulated sugar
- 1.5 teaspoons chopped fresh dill
- 0.5 teaspoon dried dill (optional, may substitute for fresh)
- 0.25 teaspoon garlic powder
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
Instructions
- Prepare the vegetables: Start by combining the sliced English cucumbers, sliced red onion, and halved grape or cherry tomatoes in a large bowl. Mix gently to ensure the ingredients are well blended and evenly distributed.
- Make the dressing: In a separate measuring cup or small bowl, whisk together the sour cream, mayonnaise, olive oil, apple cider vinegar, granulated sugar, chopped fresh dill, dried dill (if using), garlic powder, kosher salt, and black pepper until smooth and creamy.
- Dress the salad: Drizzle the prepared dressing over the vegetable mixture. Gently stir to coat the veggies evenly, ensuring every bite is packed with flavor. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve and garnish: Optionally top the salad with extra fresh dill for a pop of color and enhanced flavor before serving. Serve chilled or immediately.
Notes
- The salad is best served fresh but can be refrigerated for up to 1 day; cucumbers may release water over time.
- For a dairy-free version, substitute sour cream and mayonnaise with suitable vegan alternatives.
- Use fresh dill if possible for brighter flavor; dried dill can be used if fresh is unavailable.
- Adjust the amount of sugar or vinegar to suit your taste preference for tanginess and sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
