Ingredients:

  • 2 large English Cucumbers (600 grams)
  • 1 tablespoon Coarse Sea Salt (15 grams)
  • 1/4 cup thinly sliced Red Onion (40 grams)
  • 1/2 cup Full-Fat Greek Yogurt (120 grams)
  • 1/4 cup Sour Cream (60 grams)
  • 2 tablespoons White Wine Vinegar (30 ml)
  • 1/4 cup, packed, finely chopped Fresh Dill (15 grams)
  • 1 teaspoon Granulated Sugar (5 grams)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Black Pepper

Instructions:

  1. Using a mandoline or sharp knife, slice the cucumbers into coins or half-moons approximately 1/8 inch (3 mm) thick. Place them in a large bowl. Sprinkle 1 tablespoon of coarse sea salt evenly over the cucumber slices and toss well. Allow them to sit for at least 30 minutes to draw out liquid.
  2. Transfer the salted cucumbers into a colander. Rinse them briefly under cold water to remove excess salt. Now, wrap the cucumbers firmly in a clean kitchen towel and squeeze out as much remaining liquid as possible. Place the dried cucumber slices and the finely sliced red onion back into the dry mixing bowl.
  3. In a separate medium bowl, whisk together the Greek yogurt, sour cream, and white wine vinegar until completely smooth. Add the sugar, garlic powder, black pepper, and 3/4 of the fresh dill. Whisk until the seasoning is evenly distributed.
  4. Pour the creamy dressing over the drained cucumbers and red onion. Gently fold everything together until all the cucumber slices are coated. Cover the bowl and refrigerate for a minimum of 15 minutes (or up to 4 hours) to allow the flavours to properly marry and chill thoroughly.
  5. Just before serving, give the salad a final stir and check the seasoning. Transfer the salad to a serving dish and sprinkle the remaining fresh dill over the top for garnish.