One of the favorites at the cookout (and most requested recipe) was the cucumber salad. I wasn’t planning on sharing it because it was super simple and you could probably google a good one, but you know, I like to change recipes up a little…make em’ my own which hopefully means make them better for you.
So a spin off again, from Mrs. Barefoot Contessa, I give you…
Cucumber and Red Onion Salad (inspired by Barefoot Contessa)
hothouse cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
4 cups (32 ounces)
plain whole-milk yogurt 0% Fage 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
Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. **I did this draining part for about 2.5 hours. Discard the liquid that collects in the bowl.
Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
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. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
And a little check in, I’m in Asheville for the week (not a bad place for a conference). Anyone know any awesome places to eat/things to see while I’m here? Lemme know!