CREAMY CUCUMBER SALAD- BAREFOOT CONTESSA

Creamy Cucumber Salad- Barefoot Contessa image

Provided by cookiedog

Categories Vegetable

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 8

Previous Next

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
1/2 cup minced fresh dill
1 1/2 teaspoons fresh ground black pepper

Steps:

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.