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Cucumber Salad with Dill

Cucumber Salad with Dill

Ingredients

  • 4 cucumbers
  • Salt, to taste
  • 3 garlic cloves
  • 2/3 cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh dill
  • Freshly ground white pepper, to taste
  • 3 tablespoons extra-virgin olive oil

Prep Time:

2 hours

Cook Time:

N/A

Serves:

4

This lovely salad is typical of the southern Mediterranean. It can be served as a side dish or an appetizer and is also delicious tossed with an herb vinaigrette in place of the yogurt dressing. A few slices of onion are an interesting addition, and a bed of greens makes an attractive presentation.

Recipe courtesy of Williams-Sonoma.com

Adapted from Williams-Sonoma Kitchen Library Series, Salads, by Emanuela Stucchi Prinetti (Time-Life Books, 1993).
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Preparation

  1. Peel and thinly slice the cucumbers, then place the slices on a flat plate. Salt lightly and tilt the plate so that excess water will drain off easily. Let stand for about 1 hour.
  2. Pass the garlic cloves through a garlic press into a small bowl. Add the yogurt, lemon juice, dill, salt and white pepper and stir until well mixed. Add the olive oil and stir vigorously until blended.
  3. Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently. Refrigerate for about 1 hour to allow the flavors to marry, then serve.