Now English cucumbers (also referred to as hothouse cucumbers or seedless cucumbers, which by the by is kind of a misnomer as they do in fact have seeds) are my favorite kind of cucumber. They come all dressed up in a little sheath of plastic which means grubby hands of other shoppers are less likely to infiltrate my cucumber delight. They also have less seeds than their peers. And their skin is less waxy so I never peel these guys. Here they are mixed with tangy Greek yogurt, a touch of sour cream and fresh dill for a cool, creamy summer salad.
So break out that indoor grill, put up a heating lamp (we can pretend can’t we) and add this creamy cucumber salad to your next indoor BBQ.
Creamy Cucumber Salad
(Adapted from Ina Garten)
- 4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
- 2 small red onions, thinly sliced in half rounds
- Kosher salt
- 4 cups (32 ounces) plain whole-milk greek yogurt
- 1 cup (8 ounces) sour cream
- 2 tablespoons champagne vinegar or white wine vinegar
- 1/2 cup minced fresh dill
- 1 1/2 teaspoons freshly ground black pepper
Slice the cucumbers and onion. Any way you like is fine. If you shy away from big bites of onion, definitely cut those as thin as possible and you can always use less or more as desired.
When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend.