Cucumber Yogurt Salad
Greek yogurt, if you can find it, is incredibly thick and creamy and a delight to eat. You may use an organic plain yogurt drain in a cheesecloth-lined sieve for one hour, discarding the liquid that has collected.
Servings: 6 people
Ingredients
- 2 cups plain whole-milk yogurt preferably Greek
- 1 pound cucumber peeled, seeded, sliced
- 0.5 teaspoon kosher salt
- 2 tablespoons chopped fresh herb dill, basil, mint or chives
Instructions
- If using a regular supermarket brand of yogurt (not Greek), drain over a bowl in cheesecloth or a fine sieve for about an hour. Discard liquid.
- While yogurt drain, peel, seed, and cut the cucumber into 1/4-inch slices. Transfer to a colander set over a bowl and toss with the kosher salt, and then drain after 1 hour. Rinse the cucumber and pat dry.
- In a bowl mix the cucumber into the drained yogurt, add the fresh herbs and toss well. Taste and rectify the seasoning with salt and pepper.
Video
Notes
If you find your salad too dry, you may add a little bit of cream to extend the sauce. Refrigerate and serve cold within a couple of hours.
