Fresh Cucumber Salad with Sour Cream

Cooking method

1. Step 1:

   

   Prepare all the ingredients. Pay special attention to the cucumbers, especially if you're making this salad in winter. These days you can buy good-quality produce any time of year, so go for small cucumbers with lots of bumps and a pronounced fresh smell. Use sour cream of whatever fat content you like: with 10% the salad is lighter, with 30% it's richer.

2. Step 2:

   

   Wash the cucumbers well. For store-bought produce, it's best to use a special brush and a produce wash - store-bought vegetables are treated with various gases and wax, all of which needs to be washed off.

3. Step 3:

   

   Trim the ends off the cucumbers. Cut them into half-rounds. You can really use any cut, from thin rounds to small cubes - it doesn't affect the taste.

4. Step 4:

   

   Wash the herbs well and be sure to dry them, or they'll stick to the knife. Chop them any way you like. I've been using kitchen scissors lately - very handy. And it doesn't have to be dill - any fresh herb will do. Maybe you prefer cilantro and parsley, while for someone else green onion or arugula is the perfect herb. Choose to taste!

5. Step 5:

   

   Combine the dill and cucumbers, and add the minced garlic. I prefer to grate the garlic on a fine grater, but you can chop it with a knife or put it through a press. If you don't have fresh garlic, garlic powder works too. At this point you can also add your favorite spices and seasonings. Some will pepper the salad; others will add sweet paprika instead.

6. Step 6:

   

   Dress the salad with sour cream, preferably thick, homemade. If you don't have sour cream, use a light yogurt, such as Greek, or simply dress it with mayonnaise. Check the salad for salt and adjust to taste.

7. Step 7:

   

   Serve this salad with meat, fish, or as a dish on its own. Enjoy!