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.



3 cucumbers
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


  1. Peel cucumbers and slice thin. Add lots of salt, place in refrigerator and leave there to chill until serving.
  2.  Mix dill with sour cream.  Stir in lemon juice. Place in fridge till just before serving.
  3.  Tale cucumbers and drain extra water from dish. Mix cucumber with the sour cream dressing and serve.
    Yield: 4-6 servings.