Creamy Cucumber Salad (Ina Garten)

By KDCooks

Ingredients

• 2 English cucumbers, thinly sliced
• 1 small red onions, thinly sliced in half rounds
• Kosher salt
• 1-2 cups plain Greek yogurt
• 1/2 cup (4 ounces) sour cream
• 1 tablespoons champagne vinegar or white wine vinegar
• 1/4 cup minced fresh dill
• 1/2 to 1 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Mix the cucumbers, red onions, and 3/4 tablespoon 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 in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the 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 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper and serve chilled.