Cucumber salad with Greek yogurt and mint

Cucumber salad with Greek yogurt and mint

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.

Who likes a watery salad?

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!

Cucumber salad with Greek yogurt and mint

serves 4
active time: 15 min

For the dressing

  1. 1/2 cup plain Greek yogurt
  2. 1 small garlic clove – skinned and crushed (use a microplane grater)
  3. 1 tablespoon lemon juice
  4. 1 tablespoon extra virgin olive oil
  5. 1/4 teaspoon sea salt
  6. freshly ground white pepper to taste

For the salad

  1. 1 1/2 lbs (680 g) seedless cucumbers – peeled, halved lengthwise and finely sliced (use the slicing attachment of a food processor)
  2. 1/2 teaspoon sea salt
  3. 3 tablespoons fresh mint cut en chiffonade

  1. Step 1: To make the dressing – Place all the ingredients in a small bowl. Whisk until well blended and set aside.
  2. 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.
  3. 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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Seedless cucumbers

salad, cucumber, Greek yogurt, mint

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