About this recipe:Blue cheese dresses up an ordinary cucumber salad to make a lovely summer staple. If blue cheese isn't for you, try a mild feta cheese instead, and add a squirt of lemon juice. Perfect for a picnic!
2 large cucumbers, peeled and sliced in half lengthways
1/2 teaspoon salt
1/2 small onion, minced
250ml soured cream
2 tablespoons white wine vinegar
2 tablespoons chopped fresh dill
1 tablespoon caster sugar
1 pinch white pepper, or to taste
75g crumbled blue cheese
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Method Prep:20min › Extra time:1hr chilling › Ready in:1hr20min
With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on kitchen paper. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.
Place the onion, soured cream, white wine vinegar, dill, sugar and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with kitchen paper, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.