Cucumber salad with sour cream and labneh

Ingredients:

• 4 cucumbers, thinly sliced ​​(1.5 – 1.8 kg)
• 2 red onions, thinly sliced ​​into half rings
• 4 tbsp (960 ml) unsweetened whole milk yogurt
• 1 cup (250 ml) sour cream
• 2 tablespoons white wine vinegar
• 0.5 cup chopped dill
• 1.5 tsp ground black pepper

Preparation:

1. In a bowl, combine the cucumbers, red onion, and 1.5 tablespoons of salt. Transfer everything to a colander set over the bowl. Wrap the bowl and colander in plastic wrap and refrigerate for at least 4 hours or overnight. Drain any excess liquid.
2. Pour the yogurt into a sieve lined with a paper towel and place it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Drain the whey that has accumulated in the bowl.
3. When the cucumbers are ready, wrap them in a paper towel and press lightly to remove excess water. Transfer the cucumbers to a large salad bowl. Carefully scoop out the yogurt cheese with a spoon, without touching the bottom, and add it to the bowl.
4. Combine sour cream, vinegar, dill, 2 teaspoons of salt, and ground pepper. Mix well and refrigerate for several hours. Then sprinkle the salad with 0.5 teaspoon of salt and 0.5 teaspoon of pepper and serve chilled.