Cool, creamy, and bright with dill and vinegar—the contrast smoky summer plates need.
SERVES4–6
PREP15 min
DRAIN15–20 min
CHILL30+ min
THE STORY
The cold half of the smoked-chicken garden plate.
Fresh cucumbers and dill from the garden became the cool counterpoint to smoked chicken and hot bacon green beans. Salting and drying the cucumbers first keeps the dressing creamy instead of watery.
Method
Slice and drain.Slice cucumbers 2–3 mm thick, salt lightly, and drain 15–20 minutes.
Dry.Gently squeeze or pat cucumbers dry.
Make dressing.Whisk sour cream, vinegar, sugar, Dijon, dill, and pepper. Adjust balance before adding more salt.
Toss.Fold in drained cucumbers and onion.
Chill.Refrigerate at least 30 minutes. Stir and adjust seasoning before serving.
Best served cold; the flavor improves as it chills. Add 1 tsp vinegar for more tang or 1–2 tsp sugar for more sweetness.
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