Creamy Cucumber Salad- Barefoot Contessa
Ingredients
- 4 -5 hothouse cucumbers, thinly sliced (4 pounds)
- 2 small red onions, thinly sliced in half rounds
- kosher salt
- 4 cups plain yogurt
- 1 cup sour cream
- 2 tablespoons champagne vinegar, or 2 tablespoons white wine vinegar
- 12 cup dill, fresh, minced
- 1 12 teaspoons black pepper, ground, fresh
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.