Cucumber Salad has always reminded me of a cool summertime salad. It just “goes” with summer. In Southeast Texas, when it’s hot and humid and all you want to eat is something cool and refreshing, this is the salad for you. It can be served as an appetizer or a main dish in some cases. The last time I made this was with an all veggie meal and it was the perfect addition.

I don’t remember who gave me this recipe, but I know it’s been a hit any time I have made if for church dinners or to take for a luncheon.

Here’s to keeping things cool this summer.

Bon appétit!

Cucumber Salad

1/2 cup sour cream (or plain yogurt)

1 cucumber

1 medium to large tomato

2 slices of purple onion (sliced like onion rings)

2-4 teaspoons lemon juice

1/2 – 3/4 teaspoon dill

Pinch of salt

Peel and slice cucumber, tomato and onion.  In a bowl, combine dill and salt. Add sour cream and lemon juice and mix well.

Add onion, cucumber and tomato to mixture and stir until veggies are coated with dressing.

Chill and serve cool.