1largeEnglish hothouse cucumbersliced into 1/4-inch rounds
1/4red onionvery thinly sliced
kosher salt
1/4cupsour cream
1/4 cuplow-fat greek yogurt
1/4 cupfresh dillchopped
2 Tblswhite vinegar
freshly ground black pepper
Instructions
Put a colander in a bowl. Add the sliced cucumbers and red onion to the colander, sprinkle with 1 Tbls salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
Transfer the cucumbers and onions to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl.
Add the cucumbers and onions and toss until coated. Serve.