Ingredients
Scale
- 1/4 cup butter
- 1 tablespoon honey or sugar
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 2 large cucumbers (peeled and cut into bite-sized chunks)
- 1 medium onion (chopped)
- 2 to matoes (chopped and cut into bite-sized chunks)
- 1/4 cup water
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon fresh dill weed
- 1/2 cup sour cream or greek yogurt
Optional
- additional fresh dill weed for garnish
Instructions
- Melt butter in large saucepan. Add honey/sugar, garlic, salt, onions, and cucumbers. Cook 2-3 minutes over medium heat stirring often until the onions become translucent. Don’t brown the onions or cucumbers.
- Add tomatoes, water, lemon juice, and dill. Cook for about 12 minutes.
- When cucumber and tomato pieces are tender remove the pan from the stove and stir in the sour cream or greek yogurt.
- If desired garnish with some additional dill and serve.
Notes
We recommend organic ingredients if possible.
Although not necessary seeding the tomatoes and cucumbers makes the dish even better! See tips in the “Kitchen Tips and Resources” section of this post on how to seed cucumbers and tomatoes.
I’ve made the dish with both sour cream and greek yogurt. While both taste great, the sour cream yields a much smoother, creamier sauce.
If you’re using dried dill weed, use 1/8 teaspoon instead. Garnish to taste.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salads & Sides
