Creamy Cucumber Salad

By norsegal8

Ingredients

• 4 hothouse cucumbers, thinly sliced
• 2 small red onions, thinly sliced in half rounds
• kosher salt
• 4 cups plain whole-milk yogurt
• 1 cup (8 ounces) sour cream
• 2 tablespoon champagne vinegar or white wine vinegar
• 1/2 cup minced fresh dill
• 1 1/2 teaspoons black pepper

Details

Servings 8

Preparation

Step 1

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap and place it int the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with paper towels and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 tablespoons salt and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.