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Saturday, August 3, 2013

Marinated Cucumber Salad with Yogurt and Mint

GLUTEN-FREE  |  GRAIN-FREE  |  DETOX-FRIENDLY


Refresh yourself on hot summer days with simple salads like this one. Serve it as a light starter or a cool side next to spicy dishes or grilled meats.

Because there are just a few ingredients, use good ones like full-fat yogurt made from whole milk and the freshest herbs you can find. I used mint, but dill or tarragon, or even a combination, would also be good. I used white wine vinegar to give this salad a slight sharpness. You could substitute red wine vinegar or apple cider vinegar if you like.

Unless you have very good knife skills, use a mandolin to cut the cukes if you can. It's fast and easy, and the slices are always uniform.

2 medium cucumbers, peeled or unwaxed and unpeeled, very thinly sliced
½ teaspoon sea salt
½ cup Greek or strained yogurt
3 tablespoons finely chopped mint
Freshly ground peppercorn

Toss the cucumber slices with the salt and drain them in a colander for 30 minutes. 

Arrange the slices in a single layer on a clean kitchen towel. Cover with another clean towel, pat dry, and set aside.

In a large bowl, whisk together the yogurt, mint, vinegar, and pepper.

Drop the cucumber slices into the yogurt mixture and stir to coat them thoroughly. Set them aside to marinate for 15 minutes.

Once the cucumbers have marinated, stir them again. Taste for seasoning and make any necessary adjustments, then serve immediately.

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