Shereen Pavlides’ Creamy Dill Cucumber Salad

Serves: 6 to 8

1/2 medium red onion - thinly sliced
3 tablespoons apple cider vinegar
3 English cucumbers
1/3 cup sour cream
1/3 cup good extra virgin olive oil
1/4 cup chopped fresh dill
3 tablespoons chopped Italian parsley
kosher salt and freshly ground black pepper

Add the sliced onions into a medium bowl and fill with cold water. Let it sit 5 minutes. Drain and repeat, filling one more time with cold water. Drain and dry the onions with heavy duty paper towels. This de-flames the onions, removing the harsh onion flavor so it doesn’t overpower the salad, but gives perfect balanced onion flavor.

Add the onion and vinegar into an extra large bowl and toss.

Peel the cucumbers, leaving some of the green skin for color. Cut the cucumbers in half, lengthwise. Then cut crosswise into 1/2-inch half moons. Add the cucumbers, sour cream, extra virgin olive oil, dill and parsley into the bowl with the onions. Season with salt and pepper and toss to evenly combine.

Serve immediately or chill in the refrigerator, 15 to 20 minutes.