Cucumber Salad, European Style
Not unlike the better-known Middle Eastern and Indian combinations of yogurt and cucumbers, this Polish version is more tart than its Eastern cousins, making it especially refreshing as a part of a meal with heavy dishes.
- 4 cucumbers (about 1½ pounds), peeled if necessary
- Salt and black pepper to taste
- 1 cup sour cream
- 2 tablespoons white or white wine vinegar
- ¼ cup chopped fresh dill leaves, or more to taste
Instructions:
- Cut the cucumbers in half lengthwise, then scoop out the seeds with a spoon. Slice, salt, and put in a colander; let drain over a bowl or in the sink for 10 to 20 minutes. Rinse, drain, and spin or pat dry. (If you want supercrunchy cucumbers, wring dry in a towel.)
- While the cucumbers are draining, combine the sour cream and vinegar. When the cucumbers are ready, toss them with the dressing. Season with salt and pepper, garnish with the dill, and serve, or refrigerate for up to an hour.