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Prep
15m
Ingredients
Method
Turn cooking mode on
Step 1
Use a sharp knife or mandoline to slice the cucumbers into very thin rounds—so thin they’re almost transparent. This helps them soak up the dressing and gives the salad its delicate texture.
2-3 medium Cucumber
Step 2
Place the slices in a colander and sprinkle with a generous pinch of fine salt. Let them sit for 30 minutes to draw out the moisture. Don’t rush this step—it’s where the flavor concentrates and the cucumbers become their best selves.
1/2 tsp Fine table salt
Step 3
After resting, gently press the cucumbers with a clean tea towel to remove excess liquid. Don’t be aggressive—just enough to keep your salad from going watery.
Step 4
In a mixing bowl, whisk together the minced garlic, white wine vinegar, paprika, sour cream, olive oil, pepper, and dill until creamy and well combined. Taste it. Adjust. This is your salad—make it sing for you.
2 Garlic clove
1/2-1 tsp Sweet paprika
1/4 cup Sour cream
2 tbsp Extra-virgin olive oil
Fresh ground black pepper
2 tbsp Fresh dill
Step 5
Add the cucumbers to the dressing and gently toss to coat. Let the salad chill in the fridge for 15 to 30 minutes to allow the flavors to meld and deepen.
Step 6
Serve cold, topped with a dusting of paprika or an extra sprinkle of dill. Eat barefoot, if possible, preferably with the sun on your face and something grilled nearby.
For
6
M
I
2-3
medium
Cucumber
1/2
tsp
Fine table salt
2
Garlic clove
1/2-1
tsp
Sweet paprika, to taste
1/4
cup
Sour cream
2
tbsp
Extra-virgin olive oil
Fresh ground black pepper, to taste
2
tbsp
Fresh dill, or 2 tsp dried dill
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Made it?
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Prep
15m
Ingredients
Method
Turn cooking mode on
Step 1
Use a sharp knife or mandoline to slice the cucumbers into very thin rounds—so thin they’re almost transparent. This helps them soak up the dressing and gives the salad its delicate texture.
2-3 medium Cucumber
Step 2
Place the slices in a colander and sprinkle with a generous pinch of fine salt. Let them sit for 30 minutes to draw out the moisture. Don’t rush this step—it’s where the flavor concentrates and the cucumbers become their best selves.
1/2 tsp Fine table salt
Step 3
After resting, gently press the cucumbers with a clean tea towel to remove excess liquid. Don’t be aggressive—just enough to keep your salad from going watery.
Step 4
In a mixing bowl, whisk together the minced garlic, white wine vinegar, paprika, sour cream, olive oil, pepper, and dill until creamy and well combined. Taste it. Adjust. This is your salad—make it sing for you.
2 Garlic clove
1/2-1 tsp Sweet paprika
1/4 cup Sour cream
2 tbsp Extra-virgin olive oil
Fresh ground black pepper
2 tbsp Fresh dill
Step 5
Add the cucumbers to the dressing and gently toss to coat. Let the salad chill in the fridge for 15 to 30 minutes to allow the flavors to meld and deepen.
Step 6
Serve cold, topped with a dusting of paprika or an extra sprinkle of dill. Eat barefoot, if possible, preferably with the sun on your face and something grilled nearby.
For
6
M
I
2-3
medium
Cucumber
1/2
tsp
Fine table salt
2
Garlic clove
1/2-1
tsp
Sweet paprika, to taste
1/4
cup
Sour cream
2
tbsp
Extra-virgin olive oil
Fresh ground black pepper, to taste
2
tbsp
Fresh dill, or 2 tsp dried dill
Only visible to you
Made it?
Cancel
