Step 1

Prepare the following, adding each to a colander as you complete it: Peel and thinly slice 1 pound English cucumbers crosswise. Thinly slice 1/2 small red onion.

Step 2

Sprinkle with 1 teaspoon kosher salt and toss to coat. Set the colander in a large bowl or in the sink, and let stand for 30 minutes to release some of their water.

Step 3

Meanwhile, finely chop the leaves and tender stems from 1 small bunch fresh dill until you have 1/4 cup. Place the dill, 3 tablespoons sour cream, 3 tablespoons Greek yogurt, 1 tablespoon white wine vinegar, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper in a medium bowl and whisk to combine.

Step 4

Gently pat the cucumbers and onion dry with a paper towel. Add to the dressing and stir to coat. Cover and refrigerate for 2 hours to allow the flavors to meld. Serve chilled.