Ingredients:

  • 2 large English (Hothouse) Cucumbers (700g), washed, thinly sliced (skins on)
  • 1 teaspoon Kosher Salt (5g)
  • 1/2 small Red Onion (50g), peeled and sliced paper-thin
  • 1/2 cup Full-Fat Greek Yogurt (or Sour Cream) (120ml)
  • 2 tablespoons White Wine Vinegar (30ml)
  • 1 tablespoon Fresh Lemon Juice (15ml)
  • 1 teaspoon Granulated Sugar (5g)
  • 1/4 cup Fresh Dill (5g), finely chopped, packed lightly
  • 1/4 teaspoon Freshly Ground Black Pepper (1g)

Instructions:

  1. Slice the cucumbers and the red onion as thinly as possible. Place the sliced cucumbers in a colander and toss them thoroughly with 1 teaspoon of Kosher salt.
  2. Place the colander over a bowl and let the cucumbers sit for 30 minutes. The salt will draw out the excess water. This is the essential preparation step.
  3. Rinse the cucumbers thoroughly under cold water to remove the excess salt. Then, place the rinsed cucumbers and onions onto clean kitchen towels. Press firmly to squeeze out as much residual water as possible. Set aside in a clean bowl.
  4. In a separate medium bowl, whisk together the Greek yogurt, white wine vinegar, and lemon juice until the mixture is smooth.
  5. Add the granulated sugar, freshly ground black pepper, and the finely chopped fresh dill. Whisk again until the sugar is dissolved and the dressing is fully incorporated. Taste and adjust for seasoning.
  6. Gently fold the dried cucumber and onion mixture into the bowl with the creamy dill dressing, ensuring every slice is coated. Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld.
  7. Give the salad a final, gentle stir just before serving. Garnish with a small sprig of fresh dill.