Recipes >
Aunt Eileen’s Cucumber Dill Salad
Ingredients
- 4 English cucumbers, thin sliced
- 1/4 cup fresh dill, minced
- 2 1/2 cups plain yogurt
- 1 1/2 tablespoons kosher salt
- 2 1/2 cups sour cream
- 1 red onion, halved, slivered
- 2 tablespoons white wine vinegar
- 1 teaspoon coarse ground black pepper
Crisp and refreshing chilled cucumber and red onion salad, tossed in creamy sour cream yogurt dressing then seasoned with fresh-chopped dill and cracked black pepper. Tastes cool and delicious on a hot summer day.
Why Try? Ideal take-along salad for picnics and family gatherings, this salad actually tastes better the second day, making it the perfect make-ahead dish. Ready when you are!
Foodie Byte: English cucumbers are sold wrapped in plastic instead of wax-coated so they do not need to be peeled. Often referred to as “seedless” or “burpless” cucumbers, they have a mild flavor, crisp texture and taste less bitter than many varieties of cucumbers.
Preparation
- Spoon yogurt into a strainer lined with cheesecloth, arrange over a bowl and refrigerate for 2 to 4 hours to strain excess water.
- Combine cucumbers and salt in a bowl and toss to blend; arrange in a colander over a bowl and refrigerate for 2 to 4 hours to strain excess water.
- Combine drained yogurt, drained cucumbers, sour cream, red onion, white wine vinegar, dill and black pepper in a large bowl and toss to blend.
- Cover and chill for several hours before serving.