Cucumber Salad

1. 1

   In a colander lined with a paper towel, combine the sliced cucumbers, red onion, and salt. Place the colander over a large mixing bowl and wrap the bowl and colander in plastic wrap. Place in the fridge and allow to sit for 4 hours (or overnight).

2. 2

   Pour the whole milk yogurt into a fine mesh sieve lined with a paper towel. Place sieve over a bowl and cover both with plastic wrap. Place in the fridge and allow to sit for 4 hours (or overnight).

3. 3

   Press the cucumbers in the paper towel to remove any leftover water. Pour the cucumbers and yogurt in a bowl and combine with the sour cream, vinegar, dill, and pepper. Toss and place in the fridge for 1 - 2 hours. Serve cold.

4. 4

   Slightly adapted from Ina Garten.

* Per serving · 4 servings · Values may vary.

No additional tips available.