Method:
Step 1: Prepare the Vegetables
Start by washing the cucumbers and tomatoes thoroughly.
Thinly slice the cucumbers, leaving the skin on for added texture and color, or peeling them if you prefer.
Cut the tomatoes into wedges or dice them, depending on your preference. The size of the tomato pieces can be adjusted to suit your taste.
Thinly slice the red onion into rings or half-rings, depending on the size of your onion. This adds a bit of bite to the salad.
Step 2: Make the Creamy Dressing
In a medium-sized bowl, combine the sour cream, mayonnaise, and white vinegar (or lemon juice).
Add the chopped fresh dill, which gives the dressing a lovely herby flavor. If you don’t have fresh dill, dried dill works just as well.
Season the dressing with salt and pepper to taste. Stir the mixture until all the ingredients are well combined, creating a smooth and creamy dressing.
Step 3: Combine the Salad
In a large salad bowl, place the sliced cucumbers, tomatoes, and red onions.
Pour the creamy dressing over the vegetables.
Gently toss everything together until the cucumbers, tomatoes, and onions are evenly coated with the dressing. Be careful not to over-mix, as you want the vegetables to maintain their shape and crispness.
Step 4: Chill and Serve
For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Just before serving, you can sprinkle some crumbled feta cheese over the top for an extra layer of flavor, though this is optional.
Serve the salad chilled, either as a refreshing side dish or a light and healthy lunch.
Tips and Variations:
Extra Crunch: For additional texture, consider adding sliced radishes or bell peppers to the salad.
Herb Substitutes: If dill isn’t your favorite, you can use fresh parsley, chives, or even basil for a different herbaceous note.
Lighter Version: To reduce the calorie content, you can use Greek yogurt instead of sour cream and light mayonnaise.
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