German Cucumber Salad

German cucumber salad (Gurkensalat) trades the heavy mayo-based dressings you see on American versions for a lighter sour cream and fresh dill combination sharpened with vinegar and a touch of mustard.

Thinly sliced cucumbers, tomatoes, scallions, and snipped parsley get tossed in the dressing and then chilled for at least an hour. That resting time is when the magic happens. The salt draws moisture from the cucumbers, which thins the dressing slightly and creates a creamy, almost soup-like pool at the bottom of the bowl that is just as good as the salad itself.

This is the kind of side dish that shows up at every German summer gathering, and for good reason. It takes 20 minutes to throw together, needs no cooking, and pairs with nearly anything coming off the grill.

Kitchen Tips

• Slice the cucumbers as thin as you can. Paper-thin slices absorb more dressing and have a better texture than thick rounds.
• Use fresh dill, not dried. Dried dill tastes dusty in a cold, uncooked dressing. Fresh dill brings the bright, grassy flavor this salad depends on.
• Toss gently. Aggressive stirring breaks the tomato slices and makes the salad look sloppy.
• Chill for the full hour minimum. Two hours is even better. The flavors need time to come together.

Variations

• Add thinly sliced radishes for a peppery crunch and a pop of color.
• Swap the sour cream for plain Greek yogurt for a tangier, lighter dressing.
• Stir in a tablespoon of capers for a briny, salty bite that pairs well with the dill.