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Cucumber Yogurt Salad

Prep15 min
Total15 min
Yield6 people
LevelBeginner
 
 
About This Recipe

Prepare cucumber yogurt salad with crisp cucumbers, Greek yogurt and fresh herbs such as dill, mint, basil or chives. A cool, creamy side dish for warm-weather meals.

Scale This Recipe

Servings

Ingredients

Units
  • 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

  1. 1
    If using a regular supermarket brand of yogurt (not Greek), drain over a bowl in or a fine sieve for about an hour. Discard liquid.
  2. 2
    While yogurt , 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.
  3. 3
    In a bowl mix the cucumber into the drained yogurt, add the fresh and toss well. Taste and rectify the seasoning with salt and pepper.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

A good salad lives or dies on the dressing balance — start light on the acid, taste, then adjust. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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