1. Slice Cucumbers: Using a mandoline or a sharp knife, thinly slice the English cucumbers. Place the cucumber slices in a colander and toss with 1 teaspoon of kosher salt. Let the cucumbers sit for 30 minutes to draw out any excess moisture.

2. Rinse and Dry: After 30 minutes, rinse the cucumbers under cold water to remove the salt. Pat the cucumber slices completely dry with paper towels to prevent a watery salad.

3. Make Dressing: In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, and 1 tablespoon of the everything bagel seasoning. Season with salt and black pepper to taste.

4. Combine Salad: In a large bowl, add the dried cucumber slices, sliced red onion, grape tomatoes (if using), and capers (if using). Pour the creamy dressing over the vegetables and toss everything together until the cucumbers are evenly coated.

5. Add Final Seasoning: Sprinkle the remaining 1 tablespoon of everything bagel seasoning and the fresh dill over the top of the salad. Gently toss one more time to incorporate the final flavors.

6. Chill and Serve: For the best flavor, refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together. This crunchy, creamy salad makes a perfect side dish or a refreshing light snack, and it only gets more delicious the longer it sits in the fridge.