It’s been a hot, gruesome summer in most places and the idea of cooking over a stove is anathema to most, even with air conditioning. The Cucumber Salad recipe we have today will improve the situation. It’s a chilled cucumber salad, no fusing with cooking. Now, some would never consider cucumbers for a salad dish. Cucumbers are normally relegated to a sometime appetizer, if that. This dish transforms it to a savory lunch or even main course for a hot humid day. It’s perfect with lots of bread. You can garnish it with tomatoes or eggs or anchovies, or whatever else is available on the cupboard. Take a bite out of summer with this easy and unique cucumber salad.
Salt to taste
1 quart sour cream
fresh finely chopped dill, about a 3 tablespoons or as much as you want
Juice from ½ lemon
- Peel cucumbers and slice thin. Add lots of salt, place in refrigerator and leave there to chill until serving.
- Mix dill with sour cream. Stir in lemon juice. Place in fridge till just before serving.
- Tale cucumbers and drain extra water from dish. Mix cucumber with the sour cream dressing and serve.
Yield: 4-6 servings.