Ingredients:

  • 3 medium English Cucumbers (or Persian), thinly sliced
  • 1 Tbsp Fine Sea Salt (for draining)
  • 1/4 cup Red Onion (or shallot), very thinly sliced (optional)
  • 1/2 cup Full-Fat Greek Yogurt
  • 1/2 cup Crème Fraîche (or Sour Cream)
  • 1/4 cup, packed Fresh Dill, finely chopped
  • 1 1/2 tsp White Wine Vinegar (or cider vinegar)
  • 1/2 tsp Granulated Sugar (or honey)
  • 1 small clove Garlic, minced very finely or grated
  • 1/2 tsp Black Pepper, freshly ground
  • Fine Sea Salt (for seasoning), To taste

Instructions:

  1. Slice and Salt: Thinly slice the cucumbers (and red onion, if using). Place them in a large bowl and sprinkle evenly with 1 tablespoon of salt.
  2. Drain the Moisture: Toss the slices gently to coat them with salt. Transfer the salted cucumbers to a colander or sieve set over a bowl. Let them sit and drain for at least 30 to 45 minutes.
  3. Rinse and Dry: Once drained, rinse the cucumber slices quickly under cold water to remove excess salt. Immediately transfer them to a clean tea towel or several layers of paper towels. Gently pat them completely dry. This step is critical; moisture is the enemy of a creamy salad.
  4. Combine Wet Ingredients: In a separate medium bowl, combine the Greek yogurt, crème fraîche, white wine vinegar, and sugar. Whisk vigorously until smooth.
  5. Add Flavourings: Stir in the finely chopped fresh dill, minced garlic, and freshly ground black pepper. Taste the sauce. Add a pinch of salt only if necessary, as the cucumbers may retain a tiny amount of residual salt.
  6. Dress the Salad: Gently fold the thoroughly dried cucumber slices (and red onion) into the creamy dill sauce until they are evenly coated. Be gentle to avoid breaking the slices.
  7. Chill for Flavour: Transfer the dressed salad to an airtight container. Refrigerate for a minimum of 15 minutes to allow the flavours to marry and the dressing to thicken slightly. Do not chill for longer than 3 hours before serving to maintain crispness.
  8. Final Check: Before serving, give the salad a final stir and adjust the seasoning (salt, pepper, or a tiny dash more vinegar) if needed. Serve chilled.