Cucumber Salad Recipe

Prepare cucumbers

Wash the English cucumbers. Trim the ends. Using a sharp knife or mandoline set to a thin setting, slice the cucumbers into 1/8–1/4-inch rounds. If cucumber skin is waxed or you prefer, peel alternating strips for a striped appearance.

Place the cucumber slices in a large colander or on paper towels, sprinkle with 1/4 tsp salt, and let sit 10 minutes to draw out excess water. Pat dry with paper towels.

If using, thinly slice red onion and separate into rings. Halve cherry tomatoes. Chop toasted sesame seeds or walnuts if using.

In a medium bowl, combine Greek yogurt, sour cream or mayonnaise, olive oil, white wine vinegar (or lemon juice), honey, Dijon mustard, and minced garlic.

Whisk until smooth and emulsified. Season with 1/2 tsp salt and 1/8 tsp black pepper, taste and adjust seasoning — add up to remaining 1/4 tsp salt or a bit more vinegar for brightness if desired.

Add the drained cucumber slices, chopped dill, and red onion to a large mixing bowl. Pour about three-quarters of the dressing over the cucumbers and gently toss to coat. Reserve the remaining dressing for serving or later use.

Taste and adjust: if the salad tastes flat, add a squeeze of lemon or 1/2 tsp more vinegar and a pinch more salt. If too sharp, stir in a little extra honey or 1/2 tbs more yogurt.

Transfer to a serving bowl or platter. Scatter cherry tomato halves and toasted seeds or nuts over top if using. Sprinkle remaining chopped dill and a light grind of black pepper. Serve immediately or chill 15–30 minutes to meld flavors.