This is a great little salad: super easy, refreshing, and wholesome. Simply slice some cucumbers, toss in a handful of minced onion (if yer not kissing anyone later), and then mix up an easy dressing from plain yogurt, fresh and dried herbs, and lemon zest. I shared this recipe as part of a cooking demonstration and it was well-loved; and because it is pretty green and white, it will present itself well at your next dinner party.
It must be said that this recipe is inspired (not copied, I don’t think!) from Heidi Swanson’s 101 cookbooks blog and her cookbooks. She uses a lot of creme fraiche and yogurt, and a lot of lemon zest to brighten things up. I’ve adopted using zest in lots of things, and yogurt to a lesser extent. This is also a kinda deconstructed version of raita, that yummy yogurt and herb dipping sauce shared at Indian restaurants. Raita is good on every component of an Indian meal; likewise, this little salad will play well with any other things on your table. Just know, you must keep the dressing and veggies separate until just before serving, otherwise it gets all watery and wacky. Basically, eat it all immediately.
Cucumber Salad with Herbs & Yogurt
4 large cucumbers (I like the Japanese variety, if you can find ’em)
¼ cup minced red onion
¾ cup plain soy or dairy yogurt
2 Tbsp olive oil
2 Tbsp dried dill (or use 1/4 cup fresh)
¼ cup minced fresh mint
2 tsp lemon zest
pinch black pepper
- Peel, de-seed, and chop cucumbers and place in a large bowl. Mix in onion, and set aside.
- In a small bowl whisk together remaining ingredients until well combined. Pour dressing over cucumber and onion, and toss gently. Serve immediately; otherwise keep dressing separate until just before serving.
Yield: About 4-6 small servings