Cucumber Salad...

Mmmmm...

A word to the wise: Make this salad. Use fresh dill. It's amazing.

Please do notice that the recipe is completed in stages. By the time it's actually time for dinner, your salad is basically completed. Nothing better.

Ingredients:
2 English cucumbers, very thinly sliced (if using regular cucumbers, at least consider peeling them to get rid of the waxy skin. It's a texture thing).
1 small red onion
2 cups plain whole milk yogurt
1/2 c sour cream
1/4 c fresh dill, finely chopped
sea salt to taste
black pepper to taste

To do:

• Combine the cucumbers, red onion, and salt in a strainer, refrigerate. 
• Pour the yogurt into a strainer lined with a paper towel and suspend the strainer over another bowl to collect the liquid. Cover and keep in the fridge overnight or for several hours. Discard liquids. 
• Pat the cucumbers and onions dry. Combine the cucumbers and yogurt in a bowl with the remaining ingredients, adding salt and pepper to taste. 
• Refrigerate for at least a couple more hours to allow the flavors to more thoroughly combine and develop.

4-6 servings
Time involved: Not much at all, especially considering you complete this recipe in stages. 

Thank you Ina Garten... we will make this over and over again!