As I’ve mentioned, I love cucumbers, and I love dill so when I saw Ina make this one day I was immediately sold. I did make a couple changes to the recipe, but I’ve left it untouched below, because this is really more a salad to adjust based on your preferences more than anything else. For example, although I do like them now, I’m still not a huge in-your-face onion person, so I used less red onion as well as made less “dressing” using less yogurt and and sour cream than the recipe calls for.
I also had reduced the overall size of the recipe thinking how would Corrie, who is just starting to voluntarily eat cucumbers, and I finish an enormous amount of this salad. Well, that was a mistake. It was gone in an evening. Guess it’s time to be made again!
Creamy Cucumber Salad
- 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 (I used low-fat.)
- 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
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.
Recipe from Food Network