Cucumber Dill Salad


  • 3 cucumbers, peeled, seeded and thinly sliced
  • 2 Tbsp. sea salt
  • 1/2 cup plus 2 Tbsp. sour cream
  • 1/4 cup chopped fresh dill
  • 1 Tbsp. white distilled vinegar
  • Pinch cayenne pepper
  • Freshly ground black pepper


In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes. Rinse the cucumbers thoroughly under cold water. Set aside to drain for 10 minutes. Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar and cayenne, and season with pepper, to taste. Serve immediately, or cover and refrigerate for up to 24 hours.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at

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