Slice the cucumbers and onions and toss them together in a bowl with the kosher salt. Put them in a strainer or colander and put that over a bowl. We cover it in plastic wrap or tinfoil and place the whole thing in the refrigerator for several hours (at least 3 but usually overnight) and allow the liquid to drain out of the onions and cucumbers.

In the morning, throw out the collected liquid, rinse the remaining salt off the cucumbers and onions and pat dry to remove as much liquid as you can.

If your yogurt is very liquidy you will want to do the same process with that using a yogurt strainer for several hours to remove as much liquid as you can. We use a greek yogurt which tends to be less liquidy than regular yogurt, so I don’t usually do that step.

In a large bowl, mix the sour cream and yogurt together. Mix in the white wine vinegar, the fresh dill, the garlic, the pepper and the salt (if needed).

Mix it all up well.

Add in the cucumbers and onions and the cherry tomatoes (whole).

Toss to coat them well. Refrigerate the bowl for about 2-4 hours to give the flavors time to blend. Serve chilled.