Because of the crazy hot summer we have had this year, cucumber plants seem to be overtaking many local gardens.  If you have a bounty of cukes this time of year, turn them into this DELICIOUS salad that is perfect for a hot summer night.

Gurkensalat (literally “cucumber salad”) is a common German side dish made from cucumbers and onions in a sour cream dressing.  It is the perfect side for summer meals. The tangy dressing cuts through the unctuousness of grilled meats, and the creaminess is a great compliment to chicken or fish. You can even make this dish a day ahead of time, because the salad gets better as the veggies marinate.

This recipe is the most delicious when you can use garden fresh cucumbers, onions, and dill, but produce from the store and dried herbs are just fine in a pinch. If you are very health-conscious, you can either replace the sour cream with Greek yogurt or skip it altogether and marinate the vegetables in a simple vinaigrette.

To be honest, I don’t usually measure when I make this salad.  I start with a dollop of sour cream and then add the other dressing ingredients to taste.  That way I can get the dressing to just the right balance of creamy and tangy.

This recipe is very adaptable!  Try adding goat cheese or olives into the mix for a more Mediterranean taste.

GURKENSALAT – German Cucumber Salad

Salad:

• 2 cucumbers
• 1 medium onion

Dressing:

• 1/4 cup sour cream
• 1 tsp. sugar
• 3 T. vinegar
• Dill, to taste

1. Peel and thinly slice both of the cucumbers and the onion.  Place them in a large bowl.
2. Mix together sour cream, sugar, vinegar, and dill.  Pour over salad.  Toss to coat.
3. Refrigerate for a few hours before serving.