1medium-size red onion(halved and very thinly sliced)
½cupcrumbled feta(or goat cheese, optional)
Instructions
Mix together the sour cream, lemon juice, lemon zest, dill, chives, salt, and pepper in a serving bowl. Add the cucumbers and onion, and toss well to coat evenly with the dressing. Cover and refrigerate for 1 to 5 hours.
Distribute the feta or goat cheese over, if using, and toss again. Serve.
Notes
If the skin of your cucumber is quite thin and tender, you don’t have to peel it. Otherwise, peeling the cucumber makes for a more delicate salad. You can also use regular cucumbers, sliced in half, lengthwise, seeded, and cut into half moons.
Try to use seedless or English cucumbers if you can, as they have fewer seeds and a thinner skin than regular old cucumbers.
If you want to use regular cucumbers, halve them lengthwise, scrape out the seeds, and then slice them. Removing the seeds will prevent the salad from becoming watery.
Refrigerating the salad even briefly helps the flavors blend together.
If you choose to add goat cheese to the salad, you might think about a goat cheese with a twist, like this orange blossom honey goat cheese.