Ingredients:

  • 2 large English Cucumbers (or 6 Persian), thinly sliced
  • 1 ½ teaspoons Fine Sea Salt (for draining)
  • ¼ medium Sweet Onion or Shallots, very thinly sliced
  • 1 cup Plain Greek Yogurt (Full fat preferred)
  • ¼ cup Fresh Dill, finely chopped
  • 2 tablespoons White Wine Vinegar
  • 1 teaspoon Granulated Sugar
  • ½ teaspoon Black Pepper, freshly ground
  • ¼ teaspoon Garlic Powder (optional)
  • Additional Salt, to taste

Instructions:

  1. Slice the Cucumbers: Using a knife or a mandoline (set to 1/8 inch or 3 mm), slice the cucumbers into uniform rounds.
  2. Salt and Draw Out Moisture: Place the cucumber slices and the thinly sliced onion in a colander set over a large bowl. Sprinkle evenly with the 1 ½ teaspoons of fine salt.
  3. Rest: Allow the cucumbers to sit for at least 30 minutes (up to 60 minutes) to release excess liquid. The salt draws the water out, which prevents a watery dressing later.
  4. Rinse and Dry: Once draining is complete, rinse the cucumber and onion slices thoroughly under cold running water to remove the excess salt. Squeeze them gently (or pat them dry with a clean tea towel) to ensure they are as dry as possible. Set aside in a clean bowl.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk together the Greek yogurt and white wine vinegar until smooth.
  6. Add Flavourings: Stir in the fresh chopped dill, granulated sugar, black pepper, and garlic powder (if using).
  7. Taste and Adjust: Taste the dressing and adjust the seasoning. If it’s too sharp, add a tiny pinch more sugar. If it lacks depth, add a little more salt.
  8. Dress the Salad: Pour the prepared dressing over the drained and dried cucumber and onion mixture.
  9. Gently Combine: Fold the ingredients together carefully until all the cucumber slices are evenly coated.
  10. Chill to Marry Flavours: Cover the salad and refrigerate for a minimum of 15 minutes. This chilling time is essential, allowing the flavours to fully meld and the cucumbers to absorb some of the tangy dressing.
  11. Serve: Give the salad a final gentle stir before serving.