From The Complete Encyclopedia of Vegetables and Vegetarian Cooking
2 tbsp fresh chives, scallions tops, or fresh onion tops, chopped
2 tbsp. fresh dill, chopped
2/3 cup sour cream or thick yogurt
ground black pepper
Slice the cukes as thinly as possible. Place slices in layers in a colander over a plate to catch the juices, topping each layer with salt. Leave the cukes to drain for up to 2 hours. (You can skip this step, but the salad will be more watery).
Mix the cukes with the herbs, sour cream/yogurt, and pepper. Serve.