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
Ingredients
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1
large cucumber
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1 cup
whole milk yogurt
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1
garlic clove, pressed
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1-2 tablespoons
olive oil, plus more for drizzling
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1 tablespoon
chopped mint
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1 tablespoon
chopped dill
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Red pepper flakes
Directions
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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.
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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.
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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.
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