Cucumber Salad With Garlicky Dill Yogurt

Name: Cucumber Salad With Garlicky Dill Yogurt
Yield: Serves 2 to 4
Ingredients: 1½ cups plain, unsweetened Greek-style yogurt; 1½ Tbsp. chopped fresh dill, plus more for garnish; 1 large garlic clove, minced; ¾ tsp. kosher salt; Freshly ground black pepper; 1 pound small Persian (or larger seedless) cucumbers, unpeeled; ½ small red onion, very thinly sliced; 1 Tbsp. plain or white-wine vinegar; 2 Tbsp. olive oil; ½ tsp. kosher salt; Freshly ground black pepper and/or red-pepper flakes, to taste

Deb PerelmanServes 2 to 4Source

cucumber cookbooks salad quick no-cook side lunch dinner

Cucumber Salad With Garlicky Dill Yogurt

Ingredients

1½ cups plain, unsweetened Greek-style yogurt

1½ Tbsp. chopped fresh dill, plus more for garnish

1 large garlic clove, minced

¾ tsp. kosher salt

Freshly ground black pepper

1 pound small Persian (or larger seedless) cucumbers, unpeeled

½ small red onion, very thinly sliced

1 Tbsp. plain or white-wine vinegar

2 Tbsp. olive oil

½ tsp. kosher salt

Freshly ground black pepper and/or red-pepper flakes, to taste

Method

Mix the yogurt with the dill, garlic, salt, and many grinds of black pepper.

Cut the cucumbers in half lengthwise into 4 to 6 wedge- shaped slices (you’ll have fewer for smaller cucumbers, more for bigger ones). Cut the wedges into 1-to-1½-inch lengths on a diagonal, and add them to a big bowl with the onion, vinegar, olive oil, ½ teaspoon kosher salt, and pepper.

When you’re ready to eat the salad, spoon the yogurt sauce into a wide bowl or rimmed plate, and swirl it so it covers the bottom. Spoon the cucumbers and onions over the top. Finish with extra dill, and eat right away. If you’d prefer a mixed, creamy salad, remove the seeds from the cucumbers to avoid sogginess.