Ingredients:

  • 3 large English Cucumbers (about 2 lbs), thinly sliced
  • 1 teaspoon Kosher Salt, plus more to taste (for draining)
  • 1 cup Full-Fat Greek Yogurt or Sour Cream
  • 1/4 cup good quality Mayonnaise
  • 2 tablespoons White Wine Vinegar or Apple Cider Vinegar
  • 1 teaspoon Granulated Sugar
  • 1/4 cup packed Fresh Dill, finely chopped
  • 2 tablespoons Fresh Chives, thinly sliced
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Garlic Powder (optional)

Instructions:

  1. Slice cucumbers thinly (about 1/8 inch or 3mm). Toss them gently in a colander with 1 teaspoon of Kosher Salt.
  2. Let the salted cucumbers sit at room temperature for a minimum of 30 minutes, allowing excess water to weep out. This step is crucial for texture.
  3. Thoroughly rinse the salted cucumber slices under cold water to remove excess salt. Pat them aggressively dry with kitchen towels or paper towels until very dry.
  4. In a separate bowl, whisk together the Greek yogurt/sour cream, mayonnaise, vinegar, sugar, dill, chives, pepper, and optional garlic powder until completely smooth and well combined. Taste and adjust seasoning.
  5. Gently fold the dried cucumber slices into the dressing. Be careful not to crush the slices while mixing.
  6. Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavours to marry and the cucumbers to chill completely.
  7. Before serving, give the salad one last gentle stir. If it seems too thick, add a tablespoon of cold water or milk to loosen slightly. Serve cold.