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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.