Cool Cucumber and Yogurt Salad
The secret to a crisp salad is keeping the texture distinct. By removing the excess moisture, the cucumber stays firm against the creamy base rather than turning mushy on the plate.
Control your moisture
Do not skip the salting step. The cucumber releases a surprising amount of liquid that will dilute your seasoning if left unchecked.
- colander
- mixing bowl
- chef's knife
- whisk
What goes in.
- 2large English cucumbers
- 2 cupsfull-fat Greek yogurt
- 2 clovesgarlic, finely grated
- 1 tbspdried mint leaves
- 1 tspsea salt, plus more to taste
- 1 tbspextra virgin olive oil
Drawing out the water
Tossing the sliced cucumbers with salt in a colander creates an osmotic pull that extracts liquid. Press the cucumbers with a clean kitchen towel after draining to ensure they are dry before adding the yogurt.
The method.
Prep the cucumber
Slice the cucumbers into thin rounds or half-moons. Place them in a colander set over a bowl or the sink, sprinkle with one teaspoon of salt, and toss.
Drain
Leave the cucumbers for 20 minutes. You will see cloudy liquid gathering below. After time is up, pat the slices firmly with a paper towel or tea towel.
Mix the base
In a medium bowl, whisk the yogurt with the grated garlic and dried mint until smooth.
Combine
Fold the dry cucumber slices into the yogurt mixture until evenly coated. Taste and add salt only if necessary.
Finish
Transfer to a serving bowl and drizzle the olive oil over the top just before serving.
Other turns to take.
Fresh Herb Version
Swap the dried mint for two tablespoons of finely chopped fresh dill or flat-leaf parsley.
Spicy Heat
Add a pinch of red chili flakes or a small amount of finely diced fresh jalapeño for a sharp contrast.
When it doesn't go to plan.
Use English or Persian cucumbers; they have fewer seeds and thinner skins than standard garden cucumbers.
Grate the garlic into a paste rather than mincing it to ensure it disperses evenly through the thick yogurt.
Serve immediately, as the cucumbers will continue to release moisture even after being mixed.
The ones that keep coming up.
Can I use low-fat yogurt?
You can, but the consistency will be thinner. If using low-fat, strain the yogurt through a cheesecloth for an hour beforehand to achieve a thicker texture.
How long will this stay fresh?
It is best consumed within two hours of preparation. Beyond that, the cucumbers begin to lose their crunch and the salad becomes watery.
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