Ingredients
The Salad:
Cucumbers: 2 English or Persian cucumbers, sliced into thick rounds.
Tomatoes: 2 large ripe tomatoes (or a mix of red and yellow heirloom tomatoes), cut into bite-sized wedges.
Red Onion: ¼ medium red onion, very thinly sliced into half-moons.
Fresh Herbs: 3 tablespoons fresh dill, finely chopped.
The Dressing & Seasoning:
Sour Cream: ⅓ cup (can substitute with full-fat plain Greek yogurt for extra tang).
Lemon Juice: 1 tablespoon, freshly squeezed.
Garlic: 1 small clove, grated or finely minced.
Seasonings: Salt, freshly cracked black pepper, and a pinch of dried oregano or za’atar to taste.
Instructions
Prep the Veggies: Wash and slice your cucumbers, tomatoes, and red onions. For the best texture, keep the cucumber slices slightly thick so they stay exceptionally crunchy.
Make the Creamy Dressing: In a small bowl, whisk together the sour cream, fresh lemon juice, minced garlic, a pinch of salt, and a turn of black pepper until completely smooth.
Assemble: In a large mixing bowl, combine the tomatoes, cucumbers, and red onions. Pour the dressing over the vegetables and gently toss until everything is beautifully coated.
Garnish and Serve: Transfer the salad to a serving bowl. Top generously with the fresh chopped dill and an extra sprinkle of cracked black pepper and dried herbs as seen in IMG_4315.jpeg. Serve immediately for maximum crunch, or chill for 15 minutes before serving.
