A couple of weeks ago I linked to an article I wrote on ReadyMade about how I learned to love the cuke. Apparently, I wasn’t the only one who wasn’t a cucumber fan. However, after years of turning up my nose at the long green watery veg, I became smitten. I’ve been making tzatziki and a refreshing scallop salad and even have enjoyed slices dipped in hummus. I also have been making quite a few creamy salads packed with dill and a few dollops of yogurt. The recipes are all made up based on what I’ve got in the fridge…sometimes they include slices of red onion or a few kalamata olives. Often they get tossed with some romaine leaves for a more traditional salad. But the recipe below is a good standby.
This is my go-to salad and for very good reason. If you already love cucumbers there isn’t much arm-twisting that needs to be done. It’s fresh, it’s crunchy and it just tastes good. Really, really good. But if you are leary, I think this is a good recipe to start off with because the cucumbers are salted beforehand, resulting in a crisp pickle-like slice. Salting is key! The yogurt and feta make things creamy while the lemon juice adds tang, and the fresh dill knocks the flavour out of the park. We ate this salad with some burgers and with friends and it was a perfect side. It would be an ideal salad for picnics and for balcony hang-outs when the weather gets nicer too. I’m eating the last of the salad for lunch today…2 days after I made it and it’s still super crunchy and the flavour is much more intense (which is a very good thing).
Elsewhere: You can find me waxing on about my love for Community Sponsored Agriculture over at ReadyMade.
creamy cucumber dill salad
1 english cucumber, thinly sliced
1/2 T kosher salt
4 T plain yogurt
1 T mayonnaise
juice of 1 small lemon
freshly ground pepper
a few large springs of dill, minced
2 green onions, thinly sliced
2 T crumbled feta
Thinly slice the cucumber with a knife or a mandoline (I just went knife-style) and place slices in a medium-sized bowl. Sprinkle with salt, toss and refrigerate for 30 minutes. The salt draws water from the cucumber so when you remove the cukes from the fridge, drain all the liquid.
In a small bowl, combine the yogurt, mayo, lemon juice, pepper, dill, onion and feta together and then drizzle over the drained cucumbers. Toss well and serve.