Cucumber Salad with Sour Cream & Chives

This is my dad’s favorite summer side dish. My summer dinner memories are studded with it- my mom giving me the kitchen shears and asking me to run outside, my bare feet burning on the hot walkway to the cool grass, to pick chives.

Barbecue chicken with corn and cucumber salad. Marinated flank steak with couscous and cucumber salad. Ribs with roasted potatoes and cumber salad.

It has taken the side-dish role for many a freckly, tan and lazy family dinner but over the course of time it actually has been on the main stage- cool, creamy and complimentary to almost anything.

I’m not sure if this recipe stemmed from… an actual recipe. So the measurements are a toss up and easy going which suits this dish. I make this all the time when I am bored of lettuce or dreading another night of broccoli.

If you make it even a few times, by the fourth try you’ll be measuring everything with your eyeball and tasting as you go.

This recipe is a great and novice way to understand what makes a good dressing. Salty, sweet, acidic and fatty need to all be balanced so the dressing does not over power the sliced cucumber and so that it well… tastes good! So for this dressing you have:

  • Salty- salt
  • Sweet- touch of sugar
  • Acid- red wine vinegar
  • Fat- sour cream

Plus a good twist of fresh ground pepper and a chopped up chives! It is basic and simple and harmonious. Like a good dressing should be and a perfect summer night can be.

Cucumber Salad with Sour Cream & Chives

These are very rough estimates. Adjust the ratios of sour cream to vinegar to make a creamy but just slightly runny consistency- just to coat the cucumbers.

1 cucumber

2 tablespoons sour cream

1 teaspoon red wine vinegar

pinch of salt

pinch of granulated sugar

freshly ground pepper

chopped chives

  1. Slice cucumbers thinly.
  2. In a medium bowl, whisk sour cream, red wine vinegar, a pinch of salt and a pinch of sugar. Add freshly ground pepper and chopped up chives.
  3. Adjust dressing to taste. Add cucumbers and toss to coat evenly. Serve immediately.

(This dish isn’t meant to become leftovers (the cucumbers get soft and watery) so eat up!)

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