SERVES 4
This salad was one of my childhood favorites. My mother and her twin sister would make it all summer long when the cucumbers were coming in nonstop from the garden. Slightly sweet with a delicious, light, creamy dressing, this chilled dish is perfect with a crispy piece of panko-crusted bluefish or striped bass—which is how I like to serve it at the restaurant. At home, I’ll keep a batch in the fridge for lunches, snacking, or taking to the beach. Serve this salad well chilled.
INGREDIENTS
4 cucumbers
Kosher salt
1 white onion, thinly sliced
⅓ cup apple cider vinegar
¼ cup sugar
1 cup mayonnaise
¼ cup sour cream
3 tablespoons chopped fresh dill
¼ teaspoon freshly ground black pepper
Peel the cucumbers, cut in half lengthwise, and scoop out the seeds. Cut them into ¼-inch slices. Place the sliced cucumbers in a colander and toss with 1 teaspoon salt. Let them sit for 15 minutes to leach out excess moisture, then lightly press them to release as much liquid as possible.
Meanwhile, combine the onion, vinegar, sugar, and 2 teaspoons salt in a large bowl. Stir to dissolve the sugar, then add the mayonnaise, sour cream, dill, and pepper. Add the cucumbers and toss gently. Cover and refrigerate until ready to serve.
NOTE: You can replace the cucumbers in this recipe with two European, or English, cucumbers. You won’t need to peel or seed them; simply wash, slice, and go. You can skip the colander and salt step, too.