Cucumber, Yogurt, and Dill Salad

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Cucumbers are a vegetable that I haven’t enjoyed for very long.  I used to hate the texture and thought that they didn’t taste like anything.  I’ve learned recently how good they can be, especially when combined with the right and proper ingredients.  I love cool salads on a hot summer day, and I developed this recipe (though it’s not something new and inventive) to use the cucumber that I received in last week’s CSA delivery.  I went to the farmer’s market on Sunday morning and found some fragrant, fresh dill to add to the mix.  Because I only used one cucumber, this salad only made 2-3 servings.  Double or triple the recipe for a larger yield!

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Cucumber, Yogurt, and Dill Salad

1 cucumber

1 small clove of garlic, minced

salt

1/3 c. plain greek yogurt

2 tsp. fresh dill, chopped

1 tsp. olive oil

Peel the cucumber and halve it lengthwise.  Use a spoon to seed the cucumber. Slice thinly.

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Mix together the sliced cucumber with the garlic. Layer cucumber slices in a colander, sprinkling each layer lightly with salt. Let stand over a plate or bowl for 30 minutes.

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Pressing cucumber mixture firmly, using a paper towel, to get the last remaining liquid off of them.

In a medium bowl, whip the yogurt until smooth; blend in a drizzle of olive oil and the chopped dill.

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Add the cucumbers and mix thoroughly. Refrigerate until thoroughly chilled.

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You can eat the salad with pita bread of pita chips.  Or, if you are like me, just go at it with a nice big spoon!

Enjoy.

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