Cucumbers are probably my kids favorite vegetable, so I knew I couldn’t go wrong picking up a handful of cukes at the farmers’ market this week. And this Creamy Cucumber Dill Salad was the perfect way to use them.
This simple salad takes about five minutes to put together and the creamy dill dressing is the perfect accompaniment to fresh cucumbers.
I like to use seedless cucumbers, but really, any type of cucumber will work. I try to refrigerate this salad for at least an hour before serving, but not more than 3 or 4 hours–it’s definitely best the day it’s made.
If you don’t have any buttermilk handy, just mix a tablespoon or so of vinegar into regular milk and let it sit for a few minutes. If you prefer a thicker dressing, us a little less buttermilk and/or a bit more mayonnaise.
When buying cucumbers, you want to avoid soft spots or blemishes. Be sure to choose a cucumber that best fits your plans–whether that’s pickling, slicing up for salads, or just eating raw.
Cucumbers will usually keep for about a week in a plastic bag in the refrigerator.
These little cucumbers would have been perfect for making pickles, but I needed a quick and easy side dish for dinner, so I opted to whip up one of my favorite cucumber salads instead (although I’ll definitely be revisiting the pickle idea!).
Creamy Cucumber Dill Salad
- 4 cups sliced cucumbers
- 3 tablespoons chopped red onion
- 2-3 tablespoons chopped fresh dill
- 1/2 cup buttermilk
- 3 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
- In a medium bowl, toss together the sliced cucumbers, red onion and dill.
- In a small bowl, whisk together the remaining ingredients. Pour dressing over cucumbers and stir to combine.
- Cover and refrigerate at least one hour, or up to 4 hours.
Who Dished It Up First: Adapted from Taste of the South.