Saturday, September 21, 2019

Cucumber Salad with Creamy Buttermilk Herb Dressing

A salad of cucumber and sweet onion, dressed with a creamy, sour cream, mayo and buttermilk herb dressing. Add a little purple onion for color.
A salad of cucumber and sweet onion, dressed with a creamy, sour cream, mayo and buttermilk herb dressing. Add a little purple onion for color.

Cucumber Salad with Creamy Buttermilk Herb Dressing

Well, here it is September, and the last weekend before fall, and as happens every, single, year with the blogging community, you're probably seeing all sorts of apple and pumpkin posts as those of us who write about and share recipes on this internet world get anxious to switch over to the aromas of fall.

Unfortunately for many of us here in the South, most especially the Deep South, it doesn't matter what the calendar says, the weather betrays it! Although we got a slight break this weekend, it's still hotter than hot in my part of the world and I'm not ready for that pumpkin spice latte y'all. So... I'll still be plugging along with those cooling summer foods, like cucumber salads, for a bit yet.

For this cucumber salad, I wanted something a little different than the usual creamy version often made with mayonnaise, sour cream or some combination of the two, so I put a bit of a Ranch dressing spin on it. It was fabulous! As always, the full recipe with ingredient list and measurements, instructions and a printable pdf document is located further down the page. Just scroll or swipe down the page, past the step by step pictures.

Here's how to make it.

Peel cucumbers and slice about 1/2 inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes to draw out some of the water. Do not rinse. Halve and slice the onions into thick slices setting aside and mincing 1/4 cup of the slices.

For the dressing, whisk together all ingredients, except buttermilk; add minced onions. Add enough buttermilk to reach desired consistency. Add dressing to cucumbers and onions; toss, cover tightly and store in refrigerator for several hours, or preferably overnight, until well chilled, stirring occasionally. Toss and garnish with a sprinkle of fresh parsley before serving.

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For more of my favorite cucumber salads, check out the collection on my Pinterest page!

Unable to view the printable below on your device? Tap/click here.

Posted by on September 21, 2019

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