Ingredients:

  • 2 large English Cucumbers (approximately 800 g), peeled and seeded.
  • 1 teaspoon (5 g) Coarse Sea Salt (for draining).
  • 1 cup (240 g) Full-Fat Plain Greek Yoghurt
  • 2 tablespoons (30 ml) Mayonnaise (full-fat preferred)
  • 1 tablespoon (15 ml) White Wine Vinegar (or cider vinegar)
  • 1 teaspoon (5 g) Granulated Sugar
  • 1/4 cup (15 g) Fresh Dill, finely chopped
  • 2 tablespoons (15 g) Red Onion, very finely minced (or shallot)
  • 1/2 teaspoon (2.5 g) Garlic Powder (optional)
  • 1/4 teaspoon (1 g) Freshly Ground Black Pepper
  • Salt, to taste

Instructions:

  1. Slice the cucumbers: Using a sharp knife or mandoline, slice the peeled and seeded cucumbers into thin, uniform rounds (approx. 1/8 inch / 3 mm thick).
  2. Salt and drain: Place the sliced cucumbers in a large bowl, toss thoroughly with 1 teaspoon of coarse salt. Transfer the salted cucumbers to a colander set over an empty bowl and allow them to sit and drain for at least 30 minutes. This draws out excess water.
  3. Dry: After draining, transfer the cucumbers onto a clean kitchen towel or paper towel. Pat them thoroughly until they are significantly dry.
  4. Combine wet ingredients: In a medium bowl, whisk together the Greek yoghurt, mayonnaise, white wine vinegar, sugar, garlic powder (if using), and black pepper until completely smooth.
  5. Add herbs and aromatics: Stir in the finely chopped fresh dill and the minced red onion. Taste the dressing and adjust seasoning (e.g., add more vinegar for zing, or sugar to reduce sharpness).
  6. Fold gently: Add the dried cucumber slices to the creamy dressing. Using a rubber spatula, gently fold the cucumbers into the dressing until they are evenly coated.
  7. Chill for flavor: Transfer the salad to the refrigerator. Chill for a minimum of 15 minutes (up to 2 hours) to allow the flavors to properly meld and the salad to set up.
  8. Serve: Give the salad a final, gentle stir just before serving.