Ingredients for Creamy Cucumber Salad Barefoot Contessa
- 3 medium cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- Kosher Salt
- Plain Yogurt
- 1/2 cup sour cream
- Champagne Vinegar
- Fresh Dill
- Fresh Ground Black Pepper
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How to Make Creamy Cucumber Salad Barefoot Contessa
- Combine 3 medium cucumbers, thinly sliced, 1/2 small red onion, thinly sliced, and 1 1/2 tablespoons of kosher salt in a large bowl. Gently toss to coat.
- Transfer the cucumber mixture to a colander set over a bowl. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to drain.
- Discard the liquid collected in the bowl.
- Meanwhile, place 1 cup plain Greek yogurt in a fine-mesh sieve lined with a double layer of cheesecloth or paper towels set over a separate bowl. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to drain.
- Discard the liquid collected in the bowl.
- Once drained, gently squeeze the cucumbers in a clean kitchen towel or paper towels to remove excess moisture.
- In a large bowl, combine the drained cucumbers, drained yogurt, 1/2 cup sour cream, 2 tablespoons white wine vinegar, 1/4 cup fresh dill, chopped, 2 teaspoons kosher salt, and 1/4 teaspoon freshly ground black pepper.
- Gently toss to combine. Cover and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld.
- Before serving, sprinkle with an additional 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
36g
Fat
31g
Carbs
4g
