Sour Cream Cucumber Salad

A simple sour cream and dill dressing brings a light creaminess and subtle tang to this quick and easy cucumber salad. While Persian cucumbers have thin, tender skin that doesn’t need to be peeled before eating, the skin can sometimes have a slightly bitter flavor. To balance the bitterness, toss the cucumber slices with a touch of sugar.

• 12 ounces Persian cucumbers, trimmed and cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups)
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon granulated sugar
• 1 shallot, halved and thinly sliced
• 2 teaspoons Champagne vinegar or white wine vinegar
• 1/3 cup sour cream
• 1 tablespoon chopped fresh dill, plus more for garnish
• 1/4 teaspoon black pepper, plus more for garnish
• Sumac, for garnish (optional)