Cucumber Salad

This salad reminds me of my childhood. A favourite salad that my mom would prepare was very similar to this. Her version was cucumbers mixed with cream, vinegar and S&P. It was good! This is too. It is easy to prepare and a crowd pleaser.

Ingredients

  • 4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
  • 2 small red onions, thinly sliced in half rounds
  • Kosher salt
  • 4 cups (32 ounces) plain whole-milk yogurt
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1/2 cup minced fresh dill
  • 1 1/2 teaspoons freshly ground black pepper

Directions

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 in 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 a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for 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 teaspoons 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.

Note: I did not use all the dressing – it would’ve been way too much for the amount of veggies I had.

*Recipe from the Barefoot Contessa

 

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