Dill Cucumber Yogurt (Print Version)
# Ingredients:
→ Yogurt Dressing
01 -
150 grams (3/4 cup) plain full-fat or Greek yogurt
02 -
1 1/2 tablespoons fresh lemon juice
03 -
1 1/2 tablespoons good-quality olive oil
04 -
1/4 teaspoon garlic, finely grated
05 -
1/5 teaspoon ground black pepper, freshly cracked
06 -
1/2 teaspoon fine-grain salt
→ Salad
07 -
2 large English cucumbers weighing about 670 grams (1 1/2 pounds)
08 -
1/4 cup chopped fresh dill
09 -
Half of a red onion, sliced very thinly
# Instructions:
01 -
In a small bowl, stir together the yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth and creamy. Set it aside.
02 -
Slice the cucumbers lengthwise, then cut them into crescent-shaped, thin slices. Use a sharp knife to shave the red onion into paper-thin strips.
03 -
In a big mixing bowl, toss the cucumber slices, onion strips, and dill. Drizzle the dressing over the veggies, then gently mix until everything's coated well.
04 -
Eat immediately or refrigerate and serve once chilled. It's tasty at both room temperature and cold.
# Notes:
01 -
This light and cool salad is excellent for barbecues and summer meals.
02 -
English cucumbers are ideal since their skin is thinner and they're nearly seedless.