Ingredients
Cucumbers (garden or English), red or yellow onion, fresh dill, sour cream (or Greek yogurt), crispy cooked bacon, garlic, salt, pepper, optional: lemon juice or mayo for extra tang.
Instructions
-
Slice cucumbers into half-moons and add to a large bowl.
-
Thinly slice onion (or chop green onion/chives) and mix with cucumbers.
-
Finely chop fresh dill and stir in.
-
Add sour cream, minced or pressed garlic, and a little salt. Optional: add lemon juice or a spoonful of mayo for added richness.
-
Stir until cucumbers are well coated.
-
Fold in crumbled bacon right before serving to keep it crispy.
-
Finish with extra dill and cracked pepper on top.
Notes
-
Salt cucumbers first and let sit to reduce wateriness if prepping ahead.
-
Greek yogurt makes a lighter alternative to sour cream.
-
Don’t add bacon too early—it loses its crunch.
-
Leftovers keep well for a day but may get watery.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for the bacon)
- Category: Salad
- Method: No-cook (aside from bacon)
- Cuisine: American