~from Savoring Time in the Kitchen
Serves 1-2
3-4 small garden cucumbers, thinly sliced (about 2 cups)
1 teaspoon salt
1 tablespoon red onion, thinly sliced and quartered
1/2 (4 ounces) sour cream
1 tablespoons champagne vinegar
1 teaspoon dried dill or 1 tablespoon freshly chopped dill
1 teaspoon sugar
1/2 teaspoons freshly ground black pepper
Place the sliced cucumbers into a colander or strainer and place over a bowl. Sprinkle with salt, toss and allow to drain for about 30 minutes, tossing occasionally. This will remove much of the water content of the cucumbers so the salad will not become watery. Turn the drained cucumbers out onto a layer of paper toweling and pat dry.
Add the cucumbers and remaining ingredients to a medium bowl. (I would not add any additional salt as the cucumbers will have retained salt from the draining process.) Toss well, cover and refrigerate for at least an hour before serving (desirable but not necessary).
Garnish with freshly snipped fresh dill, if desired.
Loosely adapted from Ina Garten and Food Network