Prepare the Cucumbers: Begin by washing your cucumbers thoroughly. For English cucumbers, you can leave the skin on, or peel it partially in stripes for a visual appeal. For other varieties, peeling might be preferred if the skin is thick. Slice the cucumbers into thin rounds, about 2-3mm thick. You can use a mandoline for uniform slices, which will ensure an even texture. As you slice, the pale green rounds will stack up, looking vibrant and crisp.

Draw Out Excess Moisture: Place the sliced cucumbers in a colander and sprinkle them generously with 1 teaspoon of salt. Toss gently to coat. Let them sit for at least 15-20 minutes. You’ll notice beads of water forming and dripping from the colander, indicating that excess moisture is being drawn out. This crucial step prevents a watery dressing later on.

Rinse and Pat Dry: After the resting period, rinse the salted cucumbers under cold running water to remove the excess salt. Then, spread them out on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry. You want them as dry as possible; they should feel slightly pliable but still firm.

Whisk the Dressing: In a large salad bowl, combine the Greek yoghurt, mayonnaise, white wine vinegar, fresh dill, chives (if using), minced garlic, granulated sugar, salt, and black pepper. Whisk everything together until the mixture is smooth, creamy, and pale white, with flecks of green from the herbs. Give it a taste and adjust the seasoning if needed – it should have a balanced sweet and tangy profile.

Combine and Toss: Add the dried cucumber slices to the bowl with the dressing. Gently fold the cucumbers into the creamy dressing using salad servers or a spatula, ensuring every pale green slice is coated in the thick, white mixture. The fresh aroma of dill will become more prominent as you mix.

Chill and Serve: Cover the bowl with cling film and refrigerate the salad for at least 30 minutes, or ideally an hour. This chilling time allows the flavours to meld beautifully and the salad to become perfectly crisp and cool. When ready to serve, the salad will look beautifully glossy and inviting, with a delightful fresh scent of cucumber and dill.