Creamy Cucumber Salad Recipe | Ina Garten

Level: Simple
Makes: 8 portions

Nutrition Details Per Portion

Portion Size: 1 of 8
Calories: 163
Total Fat: 9g
Saturated Fat: 5g
Carbohydrates: 16g
Fiber: 1g
Sugar: 10g
Protein: 6g
Cholesterol: 31mg
Sodium: 843mg

Total Time: 6 hours 10 minutes
Prep Time: 10 minutes
Inactive Time: 6 hours

Ingredients

4 English cucumbers, sliced thin (3 to 4 pounds)
2 small red onions, cut into thin half circles
Kosher salt, to taste
4 cups (32 oz) plain full-fat yogurt
1 cup (8 oz) sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup chopped fresh dill
1 1/2 teaspoons freshly ground black pepper

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Instructions

Combine the sliced cucumbers, onions, and 1 1/2 tablespoons salt in a mixing bowl. Transfer to a colander set over another bowl. Cover with plastic wrap and chill in the fridge to drain for at least 4 hours or overnight. Discard the drained liquid.
Place the yogurt into a strainer lined with paper towels and set it above a fresh bowl. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Discard the drained liquid.
Once ready, wrap the cucumbers in paper towels or a clean cloth and gently squeeze to extract most of the moisture. Transfer them and the strained yogurt to a large bowl, then add the sour cream, vinegar, dill, 2 teaspoons salt, and black pepper. Mix together and refrigerate a few hours so the flavors meld. Top with an extra 1/2 teaspoon each salt and black pepper before serving well-chilled.

Whip up Ina Garten's irresistible Creamy Cucumber Salada cool, tangy delight that's simple to make and perfect for summer gatherings! With crisp cucumbers, creamy yogurt, and fresh dill, this refreshing side bursts with flavor after a quick chill. Your guests will rave about every creamy, crunchy bite.[1]