Cucumber salad with Greek yogurt and mint recipe

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!

Serves 4

Active time: 15 min

Ingredients

For the dressing

1/2 cup plain 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

Instructions

1. To make the dressing – Place all the ingredients in a small bowl. Whisk until well blended and set aside.

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.

Recipe Source: Food & Style