Description
A refreshing and creamy garlic cucumber salad that combines tangy sour cream with fresh cucumbers and a hint of garlic. Perfect as a light side dish or a cooling complement to grilled dishes, this salad is simple to prepare and packed with flavor.
Ingredients
Scale
Dressing
- ½ cup (125 g) sour cream
- 1 small garlic clove, finely grated
- 1 tbsp apple cider vinegar, lemon juice or white wine vinegar
- 1 tbsp extra-virgin olive oil, plus extra to serve if desired
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper, plus extra to serve if desired
Salad
- 2 large Lebanese (short/Persian) cucumbers, unpeeled, finely sliced
Instructions
- Make the dressing: In a bowl, mix the sour cream, finely grated garlic, apple cider vinegar, olive oil, sea salt flakes, and freshly cracked black pepper until well combined, creating a smooth and flavorful dressing.
- Toss: Add the finely sliced cucumbers to the dressing and gently stir to coat each cucumber slice evenly with the creamy mixture.
- Chill: Refrigerate the salad for 10 minutes to allow the flavors to meld and develop a refreshing taste.
- Serve: Serve the salad chilled, with extra cracked black pepper and a drizzle of olive oil if desired to enhance the flavor and presentation.
Notes
- For best texture, use Lebanese or Persian cucumbers which have thinner skin and fewer seeds.
- You can substitute apple cider vinegar with lemon juice or white wine vinegar for a slightly different tang.
- Adjust garlic quantity to taste if you prefer a milder or stronger garlic flavor.
- Serve immediately after chilling for the freshest flavor and texture.
