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!
Cucumber, Yogurt, and Dill Salad
1 small clove of garlic, minced
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.
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.
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.
Add the cucumbers and mix thoroughly. Refrigerate until thoroughly chilled.
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!