A deliciously simple summer salad with crisp cucumbers and a creamy lemon dill vinaigrette.
1 large English cucumber, or 2 medium garden cucumbers, unpeeled and sliced thin (see note below)
1 ½ teaspoons coarse salt + more for seasoning
1 shallot, minced
2 tablespoons white wine vinegar
2 tablespoons sour cream
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
Freshly ground pepper
Meanwhile, make the dressing. Combine the shallot and the white wine vinegar in a medium bowl. Let sit for about 10 minutes to mellow out the shallot flavor.
Add sour cream, extra-virgin olive oil, lemon zest, lemon juice and dill to the bowl and whisk until combined.
Transfer the cucumbers to a sheet pan lined with paper towels. Pat dry.
Add the cucumbers to the vinaigrette and toss to coat. Season to taste with salt and pepper. Cover and chill until ready to serve. This salad is best after it has had a chance to chill for 30 minutes or so. It can be made several hours or up to a day ahead of time.
*English cucumbers are a nice choice here because they are seedless. If you are using garden cucumbers, particularly if they have large seeds, you might consider slicing them in half lengthwise and removing the seeds with a spoon prior to continuing with the recipe.
Keywords: cucumber, salad, lemon, dill, creamy, shallot, Nordic, Scandinavian, easy, simple