I never tire of cucumber salads. They are light and refreshing, something I very much welcome this time of year.
2/3 cup buttermilk
2 tbsp sour cream
2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
1 tbsp chives, finely sliced
freshly cracked pepper and salt, to taste
Combine the buttermilk, sour cream, dill, and chives in a small bowl or jar. Lately I have been using jars with lids, so I can combine the dressings easily by shaking the jars.
Add the pepper and salt to taste. Set aside.
Wash, then slice the cucumbers into thin rounds. I love using a mandoline for this, but a knife works well too.
Pour the buttermilk dressing over the cucumbers and toss well to coat evenly. Check and add more salt and pepper, if needed.