1-Getting this salad just right: starts with fresh prep, and it’s as simple as following a few clear steps. Begin by slicing the cucumbers into 1/4-inch rounds for that ideal crunch. If you choose to add onion, thinly slice it too, setting the base for a refreshing mix.

2-Next: whip up the dressing in a large bowl by combining the sour cream or yogurt, mayonnaise, chopped dill, white vinegar, sugar, and a pinch of salt. Stir until it’s smooth and even, creating a tangy coating that ties everything together. Then, add the cucumber slices and onions if you’re using them, and gently toss to cover every piece.

3-Once mixed: cover the bowl and chill it in the fridge for about 1 hour to let the flavors blend. Finally, taste it and add more salt or pepper if needed, then garnish with extra chopped dill for a pop of color. For variations, you can use vegan swaps as mentioned earlier to fit your diet. For more ideas on quick no-cook meals, check out our no-cook salads guide on the blog.