Saturday, September 12, 2009

Creamy Cucumber Salad

This recipe is adapted from one of my sister's favorites. Lovely on a hot summer day.


Two cucumbers, peeled and sliced.
Two tomatoes, cut into wedges and most of the seeds removed
1 small onion, or a couple of scallons, sliced
about 1/2 to 1 cup sour cream or Greek-style plain yogurt
dill week

Place cucumbers in a bowl and sprinkle with salt.  Allow to sit for about an hour.  Squeeze liquid out of cucumber slices with your hands. After you have removed as much liquid as possible, add the tomatoes, cut in chunks and with seeds removed. Add onion. Chill. Just before serving, drain any remaining liquid. Stir in sour cream. Sprinkle with about 1 tsp. dried dill weed, or some fresh dill if it is available. If you like you can also add cooked, sliced carrots that have been chilled in advance.

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