Cool Cucumber and Yogurt Salad
This salad relies on the contrast between crisp, cold cucumbers and thick, tangy yogurt. The secret is drawing the excess water out of the cucumbers with salt before assembly, which prevents the dressing from thinning out and keeps the flavor sharp.
Control the moisture, keep the texture.
If you skip the salting step, your yogurt will turn into soup. Take the time to let the cucumbers weep in a colander.
- colander
- mixing bowl
- chef's knife
- paper towels
What goes in.
- 2 largeEnglish cucumbers
- 1.5 cupsfull-fat Greek yogurt
- 1 tbspfresh dill, chopped
- 1 clovegarlic, grated into a paste
- 1 tspkosher salt, plus extra for the cucumbers
- 1 tbspextra virgin olive oil
- 1 tspfresh lemon juice
Removing the water
Slice the cucumbers and toss them with a generous pinch of salt in a colander. Let them sit for at least 15 minutes before patting them bone-dry with paper towels.
The method.
Prepare the cucumbers
Halve the cucumbers lengthwise and scrape out the seeds with a spoon. Slice into thin half-moons and place in a colander.
Draw out the liquid
Sprinkle with salt and set aside for 15 minutes. Use your hands to squeeze them firmly over the sink until no more water comes out, then pat dry.
Mix the base
In a medium bowl, whisk the yogurt, grated garlic, lemon juice, and salt until smooth.
Combine
Fold the dry cucumbers into the yogurt. Stir in the fresh dill.
Finish
Transfer to a serving bowl and drizzle the olive oil over the top just before serving.
Other turns to take.
Spiced
Add a half teaspoon of dried mint or a pinch of crushed red pepper flakes to the yogurt base.
Crunchy
Fold in a handful of toasted walnuts or pine nuts just before serving to add texture.
When it doesn't go to plan.
Use English or Persian cucumbers; their skins are thin and they have fewer seeds.
Use a microplane to grate the garlic into the yogurt so it disappears into the sauce rather than leaving harsh chunks.
Keep this chilled until the last second to maintain the temperature contrast.
The ones that keep coming up.
Can I make this ahead of time?
You can prep the cucumbers and the yogurt base separately, but combine them no more than 30 minutes before serving to keep the cucumbers crisp.
Why use Greek yogurt?
The thicker consistency of Greek yogurt holds the dressing to the cucumbers; regular yogurt will be too thin and watery.
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