Michael Symon’s Chunky Cucumber Salad

Sometimes it's the little things that make a difference! I grew up eating cucumbers and onions -— they are a summertime staple. Mom always prepared them in vinegar and water solution. Over the years, I've parted them with tomatoes for a refreshing salad, even added them to  sour cream and  yogurt based dressings. But, I've always either sliced them thinner diced until I tried them Michael Symon's Chunky Cucumber Salad. It was one of those small differences that packed a punch! This was such a yummy, refreshing salad.  

Michael Symon’s Chunky Cucumber Salad     4 servings

1/2 cup sour cream or use part plain Greek yogurt

1 tablespoon white wine vinegar or rice wine vinegar

3 tablespoons chopped fresh dill weed

1 English cucumber, cut into chunks (quarter and then cut into 1 to 2” chunks)

1/2 medium red onion, thinly sliced

Kosher salt and ground pepper 

1. In a large bowl, whisk to combine the sour cream, vinegar and dill. 
2. Add the cucumber and red onion, season with salt and pepper and toss to combine.
3. Cover and refrigerate for a couple of hours or up to a week. Cucumbers will release some of their liquid during this time and the sauce will be a little thin.