It’s nearly summer so it’s time to get my salad game on. This one is tasty and a snap to make which is good, because summertime means the livin’ is easy. At least it is if you pay attention to George Gershwin.
Some of the ingredients.
Halve the cucumber.
Slice the cucumber.
Put the cucumber into a colander, toss with salt and leave for an hour.
Get the red onion.
Slice the onion (knife skills are coming in handy).
Add the cider vinegar…
and sugar to the onions and let them all sit for a while too. Maybe get outside and catch some sun.
Come back inside and grab the dill.
Use a mezzaluna (or knife) to finely chop the dill.
Add the dill to the onions.
Get the rinsed cucumbers in there too.
Measure the sour cream (I substituted yogurt).
Cucumber Salad with Dill Sour Cream.
Original found (surprisingly) on Rachael Ray’s site (I halved the recipe):
Cucumber Salad with Dill Sour Cream
5 cucumbers (about 2 1/2 pounds) peeled, halved lengthwise,
seeded and sliced on an angle 1/4″ thick
Salt and pepper
1 1/2 cups yogurt (or yogurt)
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced
In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.
In a large bowl, whisk together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.