Barefoot Contessa's Bake to Basics cookbook. It was so tasty I wanted to share. This salad is the perfect summer recipe, one that I am sure to bring to our knit night potlucks!
The recipe serves 8, so in the future we might half the portions in order to not have too many leftovers since although the salad is tasty it tends to get a little more watery as the week goes on! ; )
You will need:
4 hothouse cucumbers, thinly sliced (if not hothouse- then they will need to be peeled to rid them of their waxy skin)
2 small red onions, thinly sliced in half rounds
4 cups (32 oz) plain whole-milk yogurt
1 cup (8 oz) sour cream
2 Tablespoons Champagne vinegar, or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground pepper
Mix the cucumbers, re onions and 1/ 1/2 tablespoons of salt in a bowl. Pour this into a colander and suspend it over a bowl, cover with plastic wrap and refrigerate for 4 hours, or over night. NOTE this is very important- since cucumbers hold a lot of water and if you don't do this you will have a very soupy salad!
Pour the yogurt into sieve lined with paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate it for 4 hours, or over night. Once both bowl have sat for the allotted time- discard the collected water. Then roll the cucumbers into a paper towel, or dish cloth and press them lightly in order to remove any excess moisture. Then Put the cucumbers and yogurt into a large bowl with the sour cream, vinegar, dill 2 teaspoons of salt, and the pepper. Toss well and refrigerate for a few hours. Then before you serve- sprinkle the salad with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Serve chilled!