Ingredients

2 large cucumbers (English or Persian preferred), thinly sliced
1/2 medium red onion, thinly sliced
1/3 cup sour cream
2 tablespoons mayonnaise (optional)
1 tablespoon white vinegar (or lemon juice)
1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
Salt and pepper, to taste

Optional add-ins:
Cracked black pepper for extra spice
Crumbled feta for a tangy twist
A sprinkle of sugar for a touch of sweetness

Directions

Slice cucumbers thinly using a mandolin or sharp knife. If using garden cucumbers, you may want to peel and deseed them first to reduce bitterness.

Cut the red onion into very thin slices. For a milder taste, soak the slices in cold water for 10 minutes, then drain before adding.

In a bowl, whisk together sour cream, mayo, vinegar, dill, salt, and pepper. Taste and adjust — it should be creamy with a slight tang and that unmistakable dill aroma.

Toss cucumbers and onions with the dressing until evenly coated. Chill for at least 20 minutes to let the flavors meld.

Garnish with extra dill or a pinch of pepper, and serve cold. It pairs beautifully with grilled meats, sandwiches, or even as a topping for baked potatoes.