easy creamy cucumber salad
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"salad"
Serves 6 cups | Prep Time 30 mins PT30M | Cook Time 30 mins PT1H | SaladWhy I Love This Recipe
salad
Ingredients You'll Need
1 ¼ pounds cucumber, sliced (2 medium)
1/2 teaspoon fine sea salt, plus more as needed
3 tablespoons thick plain Greek yogurt, we use full-fat
1 tablespoon red wine vinegar
Juice from 1 lemon wedge
1 teaspoon finely minced garlic (1 small clove)
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
Fresh ground black pepper
1/2 cup sliced red onion (1 small onion)
Handful fresh dill and or mint leaves, for serving, optional
Directions
Add the sliced cucumbers to a colander and toss with 1/2 teaspoon salt. Set them aside for 30 minutes in the sink or place them over a bowl to drain.
Meanwhile, make the cucumber salad dressing. In a large bowl, stir the yogurt, red wine vinegar, lemon juice, garlic, and chopped dill. Season with a pinch of salt and a generous amount of black pepper.
Stir the onions into the yogurt dressing, then set aside until the cucumbers are ready.
After 30 minutes of salting the cucumbers, rinse them with cold water. Shake off excess water then add to the dressing.
Toss the cucumbers until coated in the dressing. Taste, then season with additional salt and pepper, if needed.
Serve with more fresh herbs scattered on top. Serve or keep refrigerated for up to 2 days.
Pairs Well With
fries
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