Creamy Cucumber and Dill Salad (Volumetrics)

• 4 cups thinly sliced English seedless cucumbers, about 1 pound
• 1 teaspoon salt, divided
• 13 cup yogurt cheese (Greek-style yogurt)
• 2 tablespoons rice wine vinegar
• 2 tablespoons minced fresh dill
• ground black pepper (use white pepper if you don't like black specks)
• 1 cup thinly sliced red onion

1. Toss the cucumber and 1/2 tsp salt together in a colander set over a bowl.
2. Let stand for 30 minutes, stirring occasionally.
3. Rinse and dry the cucumber slices and discard the liquid.
4. Whisk together the remaining ingredients (except onions) and the remaining 1/2 teaspoon salt in a large bowl until smooth.
5. Add the cucumber and onions and toss to coat.
6. Chill, covered, for 1 hour before serving.

cucumbers, salt, yogurt cheese, rice wine vinegar, fresh dill, ground black pepper, red onion

Taken from www.food.com/recipe/creamy-cucumber-and-dill-salad-volumetrics-500603 (may not work)