Creamy Cucumber Salad

Name: Creamy Cucumber Salad
Prep time: 10 min
Total time: 6 min
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

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Prep Time: 10 minutes

Total: 6 hours, 10 minutes

Servings: 8

Cost: $3.33 /serving

Author : Ina Garten

side dish easy lunch recipes

Ingredients

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4 hothouse cucumbers, thinly sliced (3 to 4 pounds)2 small red onions, thinly sliced in half roundsKosher salt4 cups (32 ounces) plain whole-milk yogurt1 cup (8 ounces) sour cream2 tablespoons champagne vinegar or white wine vinegar1/2 cup minced fresh dill1 1/2 teaspoons freshly ground black pepper

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Instructions

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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 in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Step 2

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.

Step 3

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.