Thinly slice cucumbers. (I think they turn out best in the food processor with the slicer plate.) Place in bowl. Add the tablespoon of salt. Mix well. Place in fridge for about an hour.
Meanwhile mix together remaining ingredients. (Greek yogurt, sour cream, lemon juice, vinegar, dill, white pepper and additional salt if needed. Refrigerate.
Drain cucumbers. Pat dry.
Place cucumbers on serving plate. Drizzle with yogurt mixture.