By Henry Gould – April 23rd, 2019
This is an amazing salad for a bunch of reasons: it tastes great, it goes with just about anything (cold roast chicken, smoked / fresh fish, boiled eggs, soup), and it could not be easier to make. Also, if your fridge is relatively stocked with some basics like a cucumber, yogurt and lemon, all you need is some fresh dill and you’re in business. If you didn’t have a lemon, vinegar works great as well.
Some people insist on salting the peeled and sliced cucumbers 30 minutes before dressing, just to remove some of the water content and season them a bit better. If you want to do this, by all means, but I don’t find it that necessary.
The salad is also a relatively blank canvas, so it goes great with other additions like sliced red onion, radishes, extra herbs (fresh parsley, mint, basil) and even spices like caraway or coriander seeds.
Cucumber Salad w/ Dill, Yogurt & Lemon
- 1 long English cucumber, peeled
- Plain greek yogurt, 2% milk fat or higher
- 1 lemon, zested and juice reserved
- Sea salt
- Extra Virgin Olive Oil
- Fresh Dill, washed and finely chopped.
- Dijon Mustard
Take your peeled cucumber, slice down lengthwise then scoop out the seeds. Slice the cucumbers into half moons. Put into a big bowl and sprinkle all over with sea salt, pepper and fresh dill.
In a separate bowl, put a heaped spoon of greek yogurt, the juice of the lemon and the zest, some olive oil and a smallish spoon of dijon mustard. Mix together thoroughly and then have a taste. It shouldn’t be too salty as you’ve already salted the cucumbers.
Pour a few spoonfuls of the dressing over the cucumbers and mix well. If you like more dressing then go wild, but sometimes less really is more…