Quick Cucumber Dill Salad

Local cucumbers start showing up at Washtenaw County farmers markets in late June and peak through August. They’re crisper and more flavorful than grocery store cucumbers, and this salad is one of the best ways to let them shine. It takes about 10 minutes and goes with almost everything off the grill.

Ingredients

• 2 large or 4 small cucumbers (about 1 lb)
• ½ teaspoon kosher salt
• ¼ cup sour cream or plain whole-milk yogurt
• 1 tablespoon white wine vinegar or apple cider vinegar
• 1 teaspoon honey
• 2 tablespoons fresh dill, chopped (or 1 tsp dried if that’s what you have)
• 2–3 scallions, thinly sliced
• Black pepper to taste

Instructions

1. Slice the cucumbers. Thin rounds or half-moons both work. If the skin is thick or waxed, peel it; local cucumbers usually don’t need peeling.

2. Draw out the water. Toss the sliced cucumbers with the salt in a colander and let them sit for 5–10 minutes. This pulls out excess moisture so the dressing doesn’t get watery. Pat dry with a paper towel.

3. Make the dressing. Whisk together the sour cream (or yogurt), vinegar, and honey in a medium bowl.

4. Combine. Add the cucumbers, dill, and scallions to the dressing. Toss to coat. Taste and adjust — more vinegar if you want it sharper, more honey if you want it sweeter.

5. Serve. Best eaten the same day. If making ahead, store the cucumbers and dressing separately and combine just before serving.

Notes

• No dill? Fresh mint or fresh parsley also work well here.
• Richer version: Add a tablespoon of mayo to the dressing.
• Add protein: Toss in some crumbled feta or sliced hard-boiled eggs to make it a light lunch.
• Vegan swap: Use coconut yogurt instead of sour cream and skip the honey (or use maple syrup).

This is the kind of recipe that gets better the more local the ingredients. Fresh dill from a market herb vendor and just-picked cucumbers are noticeably different from what you’d find at a grocery store mid-summer.