Creamy Mediterranean Cucumber Salad

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Peel the English cucumbers in a zebra-stripe pattern, then use a spoon to scrape out the seedy core to prevent a watery salad.
   ▶ ≈0:13
2. 2
   Cut the scraped cucumbers into thin half-moon slices.
   ▶ ≈1:02
3. 3
   Toss the cucumber slices with a generous pinch of kosher salt in a colander, and let them sit in the sink for a few minutes to release excess water.
   ▶ ≈1:16
4. 4
   Thinly slice the red onion into half-moons.
   ▶ ≈1:29
5. 5
   Strip the fresh dill fronds from the stems and give them a rough chop.
   ▶ ≈1:55
6. 6
   In a bowl, combine the Greek yogurt, lemon zest and juice, red wine vinegar, garlic powder, salt, and black pepper, then stir in the chopped dill to make the dressing. If it's too thick like a dip, whisk in a bit more red wine vinegar until it reaches a pourable dressing consistency (about 2 tablespoons total).
   ▶ ≈2:11
7. 7
   Pat the salted cucumber slices dry with paper towels to remove excess moisture.
   ▶ ≈3:34
8. 8
   Toss the dried cucumbers and red onion with the dressing until well coated. Serve immediately for the best crisp, creamy texture.
   ▶ ≈3:48