Description
A refreshing and creamy garlic cucumber salad that is quick to prepare and perfect as a light side dish. The sour cream-based dressing, infused with garlic and tangy vinegar, complements the crisp Lebanese cucumbers beautifully for a flavorful, cool salad ideal for warm days or as a complement to meals.
Ingredients
Scale
Dressing
- ½ cup (125 g) sour cream
- 1 small garlic clove, finely grated
- 1 tbsp apple cider vinegar (or 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, combine sour cream, finely grated garlic, apple cider vinegar, olive oil, sea salt flakes, and freshly cracked black pepper. Mix thoroughly to create a creamy and tangy dressing base.
- Toss the salad: Add the finely sliced Lebanese cucumbers to the bowl with the dressing, and gently stir to coat all cucumber slices evenly with the creamy mixture.
- Chill: Refrigerate the dressed cucumbers for 10 minutes. This chilling step allows the flavors to meld and the salad to become refreshingly cool.
- Serve: Before serving, optionally drizzle with extra virgin olive oil and sprinkle additional cracked black pepper for enhanced flavor and presentation.
Notes
- Do not peel the Lebanese cucumbers as the skin adds texture and nutrients.
- Adjust garlic quantity based on your taste preference for garlic intensity.
- Use any vinegar listed (apple cider, lemon juice, or white wine) to suit your taste.
- For best flavor, allow the salad to chill for at least 10 minutes before serving.
