Creamy Cucumber and Dill Salad

On hot summer days, serve these thinly sliced cucumbers as a cool side dish with grilled salmon.

2 English (seedless) cucumbers, not peeled, thinly sliced

2 teaspoons salt

1⁄2 cup sour cream

2 tablespoons chopped fresh dill

2 teaspoons chopped fresh mint

1 teaspoon distilled white vinegar

1⁄8 teaspoon ground black pepper

• In colander set over large bowl, toss cucumbers and salt; let stand 30 minutes at room temperature to drain. Discard liquid in bowl. Pat cucumbers dry with paper towels.
• In same clean bowl, combine sour cream, dill, mint, vinegar, and pepper. Add cucumbers, stirring to coat. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.

Makes 6 accompaniment servings.

Prep: 15 minutes plus standing and chilling