Creamy Cucumber Salad- Barefoot Contessa

• 4 -5 hothouse cucumbers, thinly sliced (4 pounds)
• 2 small red onions, thinly sliced in half rounds
• kosher salt
• 4 cups plain yogurt
• 1 cup sour cream
• 2 tablespoons champagne vinegar or 2 tablespoons white wine vinegar
• 1/2 cup minced fresh dill
• 1 1/2 teaspoons fresh ground black pepper

1. Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
2. Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
3. When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

hothouse cucumbers, red onions, kosher salt, plain yogurt, sour cream, champagne vinegar, fresh dill, fresh ground black pepper

Taken from www.food.com/recipe/creamy-cucumber-salad-barefoot-contessa-383281 (may not work)