Ingredients:

  • 2 Large English Cucumbers, thinly sliced
  • 0.5 Medium Red Onion, sliced into paper-thin half-moons
  • 1 Cup Cherry Tomatoes, halved
  • 1 tsp Sea Salt
  • 0.5 Cup Real Mayonnaise
  • 2 tbsp Sour Cream
  • 2 tbsp White Vinegar
  • 1.5 tbsp Granulated Sugar
  • 2 tbsp Fresh Dill, finely chopped
  • 0.5 tsp Garlic Powder
  • 0.125 tsp Black Pepper

Instructions:

  1. Slice the cucumbers. Use your mandoline to create 1/8 inch rounds. Note: Consistent thickness ensures even seasoning.
  2. Apply the salt sweat. Toss the slices with 1 tsp sea salt in a colander. Wait 10 minutes until you see a puddle of water below the colander.
  3. Prepare the onions. Slice the 0.5 red onion into paper thin half moons. Note: Soaking these in ice water for 5 mins removes the harsh burn.
  4. Whisk the dressing base. In a separate bowl, combine 0.5 cup mayo, 2 tbsp sour cream, 2 tbsp white vinegar, and 1.5 tbsp sugar. Whisk until the texture is velvety and smooth.
  5. Season the emulsion. Fold in the 2 tbsp fresh dill, 0.5 tsp garlic powder, and 0.125 tsp black pepper.
  6. Rinse and dry. Quickly rinse the cucumbers under cold water to remove excess salt, then pat them bone dry with paper towels.
  7. Halve the tomatoes. Cut the 1 cup of cherry tomatoes into halves.
  8. The final merge. Combine cucumbers, onions, and tomatoes in a large bowl. Pour the dressing over the top.
  9. Toss gently. Use a spatula to fold the vegetables into the sauce until every piece is coated.
  10. Chill the assembly. Refrigerate for at least 15 minutes until the flavors have fully married and the bowl feels cold.