Cucumber Salad
This simple salad of thinly sliced cucumbers bathed in tangy sour cream and fragrant fresh dill makes one of the most refreshing accompaniments to any meal. It works beautifully as a light lunch at work when paired with sandwiches, or as an elegant side served alongside a Viennese schnitzel. Widely enjoyed across many European countries, it holds a place as a beloved and familiar staple in regional cuisines of Central Europe. My Austrian friend Uli, for example, finds it particularly revitalizing on a hot summer day when field cucumbers are at their peak. Cucumbers are about 95% water, and leaving the skin on adds valuable beta‑carotene. They are low in calories and provide a helpful source of fibre, vitamin C and folate. Folk healers often praise cucumbers as a gentle natural diuretic, thanks to their high water content and soothing properties.
Cucumber Salad Recipe
By Zosia Culinary Adventures | Date: January 31, 2026
Preparation Time: 30 minutes
Yield: 4 servings
Ingredients:
2 large fresh and young field cucumbers or English cucumbers
1.5 teaspoons sea salt
1/2 cup sour cream or plain yogurt
1/2 lemon, juice
1/4 cup fresh dill
pepper to taste
Instructions:
Thinly peel and slice cucumbers, either by hand or box grater. The slices should be less than 3 mm thick (1/8 inch). Place in the glass bowl and toss with 1.5 teaspoons salt. Set aside for 30 minutes. Drain all accumulated liquid.
Fold sour cream or thick yogurt with lemon juice and chopped dill until smooth; toss with thinly sliced cucumbers to coat. Season with sea salt and cracked black pepper.
Serve with Viennese Style Schnitzel or your favorite dish.
Enjoy it!
