Ingredients
For the cucumber salad:
- 2 English cucumbers (preferably organic)
- sea salt and freshly ground black pepper, to taste
- sprigs of dill, to garnish (optional)
For the yoghurt dressing:
- 250 g Greek yoghurt (see tips below)
- 2 tablespoons apple cider vinegar (unfiltered)
- 1 tablespoon extra virgin olive oil
- 2 small shallot, very finely chopped
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped flat-leaf parsley
Instructions
- Prep the cucumbers: Top and tail the cucumbers. Peel them (or leave the skin on, as I do) and slice thinly into 2 mm rounds using a mandoline.
- Make the dressing: In a large bowl, whisk together the yogurt, vinegar, olive oil, shallots, and herbs until combined.
- Assemble the salad: Add half of the cucumber slices to the bowl, season with salt and pepper, and toss to coat. The cucumber will release juices, naturally loosening the dressing. Add the remaining cucumber slices and toss again. Cover and refrigerate for 30 minutes.
- Serve: Taste and adjust the seasoning, then garnish with fresh dill if desired. Enjoy!
Nutrition
Notes
- If using plain natural yogurt instead of Greek yogurt, it’s best to salt the cucumbers beforehand to remove excess moisture. Toss the sliced cucumbers with 1 teaspoon of salt in a colander and let them sit for at least 25 minutes. Place the colander over a bowl to catch the liquid, then discard the liquid before adding the cucumbers to the prepared yogurt dressing.
- If you like, you can also add a small clove of garlic, finely minced, to the dressing for extra flavour.
- This recipe uses 2 large in-season cucumbers. If substituting with 4–5 mini cucumbers, you may want to reduce the amount of dressing slightly, depending on their size.