Creamy Dill Cucumber Salad

1. Prepping the Vegetables

Place the thinly sliced cucumbers in a colander and toss them with 2 teaspoons of kosher salt. Position the colander in the sink to drain for 30 minutes, allowing the salt to draw out excess moisture.

2. Creating the Dressing

In a large mixing bowl, whisk together the Greek yogurt, cider vinegar, olive oil, and Dijon mustard until well combined. Set the bowl aside for the flavors to meld.

3. Combining the Ingredients

After the cucumbers have drained, gently shake the colander to remove any remaining liquid. Use paper towels to pat the cucumbers dry, ensuring the dressing will cling to them evenly.

4. Toss the Salad

Add the dried cucumbers, thinly sliced shallot, and chopped dill to the bowl containing the dressing. Toss everything gently to ensure the vegetables are thoroughly coated. Taste and adjust seasoning with additional salt and pepper if desired.

5. To Serve

This salad is best enjoyed immediately. Place it in a serving dish and garnish with a sprig of dill, if desired, for a visually appealing presentation.