Cucumber Salad

As the temperature rises, I think many of us are finding recipes to help cool us down.  And what could be cooler than a cucumber?

I made this recipe for my classy tailgate party, but I'm only getting around to it now because it's a perfect summer recipe.  My mom makes a killer potato salad recipe which is a favorite side in our house.  However, this salad comes pretty close to taking its place, especially if you're looking for a lighter salad.  The cucumbers are incredibly cool and refreshing, and the base is made with yogurt instead of mayonnaise, making it much healthier than your traditional potato salad (sorry Mom).

The trick to this recipe, though, is to let the cucumbers and the yogurt drain overnight.  Both of these foods hold a lot of liquid, and if you mix these ingredients together without removing some of the moisture first, you're going to end up with a very watery cucumber salad.

I love this summer side salad because it's light and refreshing, and is perfect alongside some burgers at a backyard grill.

Cucumber Salad

Serves 6

Prep Time: 6 hours (including time in refrigerator)

Ingredients

-     4 cucumbers, thinly sliced

-     ½ red onion, thinly sliced

-     1½ tsp salt

-     4 c (32 oz) whole milk yogurt

-     ½ c (8 oz) sour cream

-     2 tbsp white wine vinegar

-     ½ c fresh dill, minced

-     1½ tsp ground black pepper

Directions

In a colander lined with a paper towel, combine the sliced cucumbers, red onion, and salt.  Place the colander over a large mixing bowl and wrap the bowl and colander in plastic wrap.  Place in the fridge and allow to sit for 4 hours (or overnight).

Pour the whole milk yogurt into a fine mesh sieve lined with a paper towel.  Place sieve over a bowl and cover both with plastic wrap.  Place in the fridge and allow to sit for 4 hours (or overnight). 

Press the cucumbers in the paper towel to remove any leftover water.  Pour the cucumbers and yogurt in a bowl and combine with the sour cream, vinegar, dill, and pepper.  Toss and place in the fridge for 1 – 2 hours.  Serve cold.

Slightly adapted from Ina Garten

Posted by Ali B at 12:18 PM