Buttermilk Cucumber Salad

2 cups thinly sliced cucumbers (from 1 large English cucumber or 3 mini, peeled fully or in stripes)
3 tablespoons thinly sliced shallot rings (from 1 shallot) or thinly sliced sweet onion
Kosher salt
Freshly ground black pepper
1/4 cup full-fat Greek yogurt, sour cream, or Vegenaise
1/4 cup buttermilk
1/4 cup torn or chopped fresh herbs, such as dill, chives, tarragon, basil, or parsley

Put the cucumbers and shallot/onion in a colander, sprinkle with 1/2 teaspoon salt, and toss to combine.  Set aside to drain for at least 15 minutes or up to 1 hour.

Stir together the yogurt and buttermilk in a medium bowl.  Taste and season with salt and pepper, then stir in the cucumbers, shallot/onion, and herbs.

Serves 4.

From TheKitchn.com, with minor changes