We just got the most gorgeous crop of cucumbers from our community-supported farm, and this salad is my family’s favorite way to eat them. In fact, when I think of summer, this refreshing recipe always comes to mind: something about the combination of mouth-watering dill, cooling cucumber, and creamy dressing just sums up the season.
This is a super-quick way to prepare and serve the cucumbers that are so abundant now. I hope you enjoy this easy, tender, and delicious salad!
2 medium cucumbers, peeled if not organic, and thinly sliced
1/4 cup sour cream
1/4 cup milk
1 garlic clove, pressed or finely minced
salt and pepper to taste
1 teaspoon dried dill weed
1. Place sour cream, milk, garlic, salt and pepper in a small lidded jar. Shake thoroughly to combine.
2. Place cucumber slices in a serving bowl and drizzle dressing over them. Sprinkle with dill. May be served immediately, or chilled until ready to serve.