Barefoot Contessa Creamy Cucumber Salad Recipe

Directions:

1. Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl.
2. Pour them into a colander and suspend it over a bowl.
3. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight.
4. Discard the liquid that collects in the bowl.
5. Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl.
6. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight.
7. Discard the liquid that collects in the second bowl.
8. When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid.
9. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper.
10. Toss well and refrigerate for a few hours to allow the flavors to blend.
11. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled