Ingredients:
- 2 large English (Seedless) Cucumbers, thinly sliced (about 1/8 inch thick)
- 1 teaspoon Kosher Salt (for drawing out excess moisture)
- 1/2 cup packed Fresh Dill, finely chopped
- 2 tablespoons Fresh Chives, finely snipped
- 1 cup Full-Fat Greek Yogurt
- 1/4 cup Good Quality Mayonnaise
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
- 1/4 teaspoon Garlic Powder (optional)
Instructions:
- Prepare the Cucumbers: Slice cucumbers very thinly. Place slices in a colander set over a bowl. Sprinkle evenly with 1 tsp Kosher salt. Let stand for 15 minutes to draw out excess water.
- Drain & Dry: Gently squeeze handfuls of the salted cucumbers to release more liquid. Pat the slices thoroughly dry using paper towels. This is crucial for preventing a watery final product.
- Whisk the Dressing: In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, sugar, black pepper, and garlic powder (if using) until perfectly smooth. Taste and adjust seasoning.
- Combine Herbs: Gently fold the chopped fresh dill and snipped chives into the prepared dressing.
- Assemble the Salad: Add the dried cucumber slices to a large mixing bowl. Pour the creamy dressing over the cucumbers.
- Gently Fold: Using a rubber spatula, gently fold the cucumbers into the dressing until every slice is coated. Be careful not to crush them.
- Chill & Serve: Cover the bowl and refrigerate for at least 20 minutes (up to 2 hours) to allow the flavors to meld. Serve cold.