Gurkensalat / Cucumber Salad

One of my favorite summertime foods is cucumber salad, or as the Germans call it, Gurkensalat. I learned to make the creamy version from my Oma Ellen and Tante Vivian. If you love dill, then this recipe is for you! It is best made with the fresh stuff, or frozen dill if you’ve got it.

  • 1 large cucumber (I used English), sliced
  • 1/4 cup Thinly sliced red onion (optional)
  • About 1 cup plain yogurt
  • 3 large sprigs dill, chopped
  • 1 to 2 tbsp red wine vinegar
  • Sugar to taste
  • Salt – regular or kosher

The cucumber needs to give up some of its water, so after you slice it you’ll want to sprinkle it with a decent amount of salt and leave it to sit in a strainer over a bowl for at least an hour. Discard the water before mixing the cucumber with the sauce.

To do the sauce, combine the yogurt, dill, vinegar, and just a bit of sugar. Make sure you taste it and then let the flavors blend in the fridge while the cucumber sweats.

Combine and enjoy! This is best eaten day-of, and if you add onions make sure you eat it within 3 days. Because it is so refreshing, I like to pair it with a juicy, well-seasoned steak or spicy chicken.

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