The secret to a perfect cucumber salad is to remove the excess moisture from cucumbers. This will result in the rich texture that a creamy cucumber salad should have. I just toss thinly sliced cucumbers with salt and then let them sit for an hour in a colander over the sink. I then very gently press out the remaining moisture with some paper towels. Then just mix the already seasoned cucumbers with sour cream, vinegar, and fresh dill. Serve this light, summery salad next to a piece of smoky grilled Cedar Plank Salmon. Believe me, you will thank me later! Enjoy! Ronda.
- 1 medium cucumber, sliced thin
- ¾ teaspoon kosher salt
- ½ cup sour cream
- 2 tablespoons finely chopped fresh dill, chives, or a mixture of both
- 1 tablespoon white wine vinegar
- ¼ teaspoon freshly ground black pepper
- Place a colander or fine-mesh strainer over a large bowl. Add the cucumbers and ½ teaspoon of the salt and toss to combine. Let sit at room temperature for 1 hour.
- Line a work surface with 1 layer of paper towels. Using your hands, remove the cucumbers from the strainer and arrange them in a flat, even layer on the paper towels, top with another layer of paper towels, and gently press to absorb any moisture. Discard the liquid in the bowl and wipe it dry (no need to wash).
- Combine the sour cream, herbs, vinegar, pepper, and remaining ¼ teaspoon of salt in the bowl. Add the cucumbers and stir to evenly coat. Serve immediately or refrigerate in an airtight container for up to 24 hours.