It's been a while since I've posted a recipe, and luckily I just whipped up a new one to share with you! Huzzah! Huzzah!
This recipe has a backstory. I guess if you think about it, most recipes do. They come from somewhere, right? Like, something inspired someone to throw a bunch of random ingredients together resulting in a tasty concoction, no?
The Backstory: One of my favorite local places to eat (like, of all time, people), is Three Little Pigs in West Chester, PA. It's a locally owned cafe that is open for lunch during the week. And ZOMG it has just the most charming atmosphere. One of my favorite things about 3 Pigs is that all of the sandwiches on the menu are named after streets in West Chester (I almost always order the Matlack Street, in case you are wondering). One of the other things I love is that they offer tasty homemade side dishes as opposed to chips or fries. Each day there are two completely hand-crafted sides for you to choose from. And OH, I've had the gamut. They are all so fresh, tasty and SIMPLE: Tomato Cucumber Salad, Rice and Pea Salad, Thai Peanut Pasta Salad, etc.
Well, the other day I took Chica out on a lunch date. She asked specifically to eat "at a cafe." Her request was complete with a waving hand motion. So I obliged and we ended up at The Three Little Pigs. Their sides to choose from that day were a Rice and Pea Salad and a Cucumber Salad. I asked what was in the Cucumber Salad, and they said, "Cucumbers, onions, sour cream and dill". Sounds good, right? So I chose it. And it was SO light and tasty and refreshing, I was determined to recreate it at home.
So I did.
And now I'm sharing it with you today.
This is a simple salad that is really quite healthy even though it's creamy. You can adjust the seasoning and creaminess to your liking. And I'm sure I don't even have to say it, but I'm going to say it anyway: PERFECT SIDE FOR A SUMMER COOKOUT.
There I said it.
Now here's the recipe:
- 4 large cucumbers, peeled and diced into 1-inch chunks (note: if you aren't a fan of seeds, get English Hothouse Cucumbers, as they are seedless)
- 1/2 cup of red onion, sliced (if you really like the taste of onion, you can dice it. I chose to slice so I could eat around the onion without losing the flavor)
- 1/4 cup of sour cream (I used Fat Free, but feel free to use the full-fat version. You can up the sour cream to 1/2 cup if you are looking to go really creamy)
- 2 TBS of fresh dill, chopped
- salt and pepper, to taste
Combine the cucumbers and onions in a large bowl. Combine with the sour cream until all of the vegetables are sufficiently covered. Sprinkle with dill and mix until it is well incorporated. Season with salt and pepper to taste. Feel free to add more dill, salt or pepper to your liking.
It was just a nice change from a side salad, and I plan on serving it alongside future cookouts this summer! I never thought to use sour cream in a salad like this. Most opt for mayonnaise, and I like the sour cream's lightness better. I may try this with other vegetable combinations, like corn, black bean and red bell peppers, perhaps?
I'd love to hear how this turns out for you, so be sure to stop back and leave a comment!