By Anastazja Kolodziej
This salad goes well as a side with any potato dish and, in the summer, works great for a cookout! It’s simple, quick, and very refreshing. We used 'White Wonder' cucumbers we grew in our community garden plot. This recipe serves two people.
- 1 big cucumber
- 2 tbsp sour cream (or more, to taste)
- 1 tbsp dill, thinly chopped
- Salt, to taste
- Pepper, to taste
1. Peel the cucumber, remove the seeds, and slice it thinly. This can be done with a knife or on the long side of a box grater.
2. Salt the sliced cucumber and let it sit in a colander for about two hours to "sweat" the excess water from the cucumber.
3. Drain off the liquid. This step is vital — otherwise, the salad would be too wet, and the sour cream would get watery.
4. Mix in the rest of the ingredients with the cucumber. Serve immediately.
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"Savory Sunday" is a weekly summer blog series with seasonal recipes from the garden.
About the Author:
Anastazja Kolodziej is a rising senior at the University of Maryland, double majoring in multiplatform journalism and the classics (Ancient Greek and Latin). On campus, she serves as an assistant managing editor at The Diamondback.