Equipment
Ingredients
Vegetables
- 2 english cucumbers, peeled, seeded, and sliced into 1cm half-moons
- 1 yellow onion, halved and thinly sliced
- 30 g unsalted butter, cubed
- 3 g salt
- black pepper, freshly cracked
Finish (Optional)
- 60 g plain greek yogurt, chilled
- 5 g fresh parsley, chopped
- 5 ml lemon juice
Nutrition (per serving)
Method
Prepare the cucumbers by peeling them (leave stripes of skin for texture if desired), slicing them in half lengthwise, and scooping out the watery seeds with a small spoon. Slice into 1cm thick half-moons.
Melt the butter in a large skillet over medium heat (approx 175°C/350°F). Add the sliced onions and salt.
Cook the onions for 5-6 minutes until they are softened and translucent, but not browned.
Increase heat to medium-high. Add the prepared cucumbers and pepper. Sauté for 3-5 minutes, tossing occasionally, until cucumbers are tender-crisp. Avoid overcooking to mush.
Remove pan from heat. If using, stir in the lemon juice to brighten the flavors.
Transfer to a serving dish. Top with a dollop of cold Greek yogurt and sprinkle with fresh chopped parsley immediately before serving.
Chef's Notes
- Removing the seeds is the most critical step. Cucumber seeds contain high water content that will dilute the butter and prevent proper sautéing.
- This dish is best served immediately. If allowed to sit too long, the salt will continue to draw moisture out of the cucumbers.
- If you prefer a richer sauce, stir the yogurt directly into the pan after removing it from the heat, but do not let it boil or the yogurt will curdle.
- English cucumbers (hothouse) are preferred for their thinner skin, but standard slicing cucumbers work fine if peeled completely.
Storage
Refrigerator: 2 days — Reheat gently; texture may become softer upon reheating.
Reheating: Warm gently in a pan over low heat until just heated through.
