Ingredients:

  • 2 large English cucumbers, thinly sliced (about 500 g)
  • 1 Tbsp coarse Kosher Salt (15 g)
  • 1/2 cup Plain Greek Yogurt (120 g)
  • 1/2 cup Sour Cream (120 g)
  • 3 Tbsp finely chopped Fresh Dill (15 g)
  • 2 tsp White Wine Vinegar or Apple Cider Vinegar (10 mL)
  • 1 Tbsp very finely minced Red Onion (15 g)
  • 1/2 tsp Granulated Sugar or Honey (2.5 g)
  • Fresh Black Pepper, to taste

Instructions:

  1. Slice the cucumbers into very thin rounds (about 1/8 inch / 3 mm thick). Place the slices in a colander set over a large bowl, and toss thoroughly with 1 tablespoon of coarse salt.
  2. Allow the salted cucumbers to rest for 20–30 minutes. The salt will draw out significant excess moisture.
  3. Rinse the cucumbers lightly under cool water to remove excess salt, then spread them onto a clean kitchen towel or paper towels. Pat them completely dry.
  4. While the cucumbers drain, prepare the dressing: Combine the Greek yogurt, sour cream, chopped dill, vinegar, minced red onion, sugar, and black pepper in a separate large mixing bowl. Whisk until the dressing is smooth.
  5. Add the dried cucumber slices to the creamy dressing bowl. Gently fold the ingredients together until every slice is thoroughly coated.
  6. Transfer the salad to an airtight container and refrigerate for a minimum of 30 minutes before serving to allow the flavors to meld.