Today I’m paying homage to my maternal Hungarian roots. Living in San Antonio has meant that I’ve adopted quite a few flavors and recipes from my husband’s Hispanic heritage. But, today we go back to the Ohio Valley where my mom’s family settled and bring forward a delicious, easy, and oh-so-cool cucumber salad that is the PERFECT accompaniment to almost any cooked meat.
Usually when I do a cucumber salad I’m putting on a vinaigrette and my family loves it that way. Even Will, my I-won’t-eat-hardly-any-vegetables, loves the mild flavor of cucumbers and he was a big fan of this dish, too.
Traditionally this recipe calls entirely for sour cream but I updated it a little bit by using plain Greek yogurt. I know! SURPRISE! Of course I didn’t tell anyone at the table that it had plain yogurt because. . .well, a chef has to have some secrets.
- ¼ cup sour cream
- ¼ cup plain Greek yogurt (you could also just use regular yogurt)
- 2 tsp sugar (you could use one more tsp if you wanted it a little sweeter)
- 3 TB apple cider vinegar
- thinly sliced sweet onion to taste
- 3 peeled and thinly sliced cucumbers
- salt and pepper to taste
- optional: minced garlic
- Whisk together sour cream, yogurt, sugar and vinegar. Pour over cucumbers and onions. Chill (some recipes I consulted had you chilling this dish for at least a few hours but I think mine chilled for about ½ hour because I'm almost always preparing dinner on the fly!)