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Author Notes: With my Norwegian roots, I eat a lot of cucumber salads. They're often the classic Scandinavian variety with vinegar and dill, but I love the creamy ones of other cultures as well. This creamy dish with garlic, mint, and a spicy bite is inspired by the Cucumbers and Yogurt in "Heart of the Artichoke" by David Tanis. —Daytona Strong
- 1 large cucumber
- 1 cup whole milk yogurt
- 1 garlic clove, pressed
- 1-2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon chopped mint
- 1 tablespoon chopped dill
- Red pepper flakes
- Peel the cucumber. Cut it in half lengthwise, then slice into half moons about 1/3-inch thick. Place in a bowl and season with salt and pepper.
- Add yogurt, garlic, olive oil, mint, and dill, and stir. Refrigerate while you’re preparing the rest of your meal–try to give it at least a half an hour.
- Check the seasonings and add more salt and pepper if needed. Transfer to a serving bowl and sprinkle with red pepper flakes and drizzle olive oil over the top.