This recipe is always a standby in the summer months, when my single cucumber plant produces endless amounts of skinny, incredibly snappy cucumbers. I love to serve the salad as part of a mezze or antipasti, or as a side dish with grilled foods.
To make sure the cucumbers don’t release their moisture and water down the salad, it’s a good idea to salt and drain the cucumber slices before tossing them with the dressing. And using cucumbers that are as young as possible makes a big difference, too – more flesh and fewer seeds!
Enjoy this bite-sized demo!
Cucumber Salad with Greek Yogurt and Mint
active time: 15 min
For the dressing
- 1/2 cup nonfat (0%) Greek yogurt
- 1 small garlic clove – skinned and crushed (use a microplane grater)
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- freshly ground white pepper to taste
For the salad
- 1 1/2 lbs (680 g) seedless cucumbers – peeled, halved lengthwise and finely sliced (use the slicing attachment of a food processor)
- 1/2 teaspoon sea salt
- 3 tablespoons fresh mint cut en chiffonade
- Step 1: To make the dressing – Place all the ingredients in a small bowl. Whisk until well blended and set aside.
- Step 2: Place the cucumber in a medium bowl. Sprinkle with the salt and toss well with your fingers. Let stand at room temperature for 30 minutes. Transfer to a sieve or colander and let stand for another 30 minutes, to let the juices drain. Press the cucumbers with your hand to remove any excess juice. Transfer to a large bowl. Add the dressing and mint. Stir until well blended and serve immediately.
- Cook’s note: You can substitute the seedless cucumbers for 2 lbs (905 g) regular cucumbers. Peel, seed and quarter the cucumbers lengthwise before slicing them.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.