Peel and thinly slice the cucumbers into 1/8-inch rounds. Place them in a colander or fine-mesh strainer and toss with 1 teaspoon of sea salt. Let them sit for 5-10 minutes—this draws out excess moisture that would otherwise make the salad watery. After the time has passed, gently press the cucumbers with the back of a spoon to release any remaining liquid, then set aside.

In a large bowl, combine the sour cream, fresh lemon juice, remaining 1/2 teaspoon sea salt, black pepper, and granulated sugar. Whisk these ingredients together until smooth and well combined. I like to add the sugar at this stage because it helps balance the acidity of the lemon juice and creates a more well-rounded flavor profile.

Add the thinly sliced red onion and finely chopped fresh dill to the dressing in the bowl and stir to combine. Then add the cucumber slices from Step 1, gently folding them into the dressing until evenly coated. Be gentle when mixing to keep the cucumber rounds intact. I recommend folding rather than stirring vigorously to preserve the salad's texture.

Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and gives the salad a refreshing, crisp texture. The cold temperature also helps the sour cream dressing coat the cucumbers evenly. Stir gently before serving and adjust seasoning if needed.