I’m sentimental about this cucumber side dish, as it represents months of entering weekly contests on food52. Despite being a finalist a few times, this is the only recipe of mine that also made it into the food52 cookbook. In fact, I used the hand-held mandoline that was part of my winner’s “loot” to prepare the cucumber and onion. So, here it is again, a simple side dish of cucumbers to provide a cool note to summer meals.
I much prefer the crisp crunch of an English cucumber to the waxy ones that require peeling. I use non-fat Greek yogurt, but you could use whatever plain yogurt or sour cream you prefer. Apple cider vinegar can be an alternative to the rice vinegar.
- 1 large English cucumber, about one-pound size
- ½ Vidalia or other sweet onion
- 1 teaspoon kosher salt
- 1 tablespoon rice vinegar
- 1 teaspoon white sugar
- ½ cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- zest of one Meyer lemon
- Using either a mandoline or sharp knife, slice the cucumber and onion very thinly. Place cut cucumber and onion into a colander, sprinkle with the salt and seat the colander over a bowl to catch the released liquid. Refrigerate 2 hours.
- After two hours, discard the extra liquid and rinse the cucumber and onion to remove the excess salt. Drain throughly and pat dry between two kitchen towels.
- Turn the cucumber and onion into a medium-sized bowl and add the sugar and vinegar, stirring until sugar dissolves. Fold in the yogurt, dill and lemon zest.
- Chill one hour before serving.