Cucumber Dill Salad

 Here’s a refreshing and simple  Cucumber & Dill Salad recipe that’s perfect for summer, light lunches, or as a side dish:

Ingredients:

- 2 large cucumbers (or 3–4 Persian cucumbers), thinly sliced  

- 1/4 red onion, thinly sliced (optional)  

- 2 tbsp fresh dill, chopped  

- 1/4 cup sour cream or Greek yogurt (for a lighter version)  

- 1 tbsp lemon juice or white vinegar  

- 1 tsp honey or sugar (optional, for balance)  

- 1/2 tsp salt (adjust to taste)  

- 1/4 tsp black pepper  

- 1 tbsp olive oil (optional)  

Instructions:

1. Prepare the cucumbers:

   - Slice the cucumbers thinly (peeling is optional). If using regular cucumbers, you can scoop out the seeds if they’re large.  

   - Place slices in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes (to remove excess water). Pat dry with a paper towel.  

2. Make the dressing: 

   - In a bowl, whisk together sour cream (or yogurt), lemon juice, honey (if using), salt, and pepper.  

3. Combine:

   - Toss cucumbers, red onion (if using), and dill with the dressing.  

   - Chill for at least 15–30 minutes before serving to let flavors meld.  

4. Serve:

   - Drizzle with olive oil (optional) and garnish with extra dill.  

Variations: 

- Add  radishes  or  cherry tomatoes for extra crunch.  

- For a  vegan version , use dairy-free yogurt.  

- For a  tangier twist , add 1 tsp Dijon mustard to the dressing.  

This salad pairs well with grilled meats, fish, or as a topping for toast. Enjoy!