Equipment
Ingredients
Produce
- 400 g english cucumbers, unpeeled
- 10 g fresh dill, finely chopped
- 1 garlic, minced
- 15 ml lemon juice, freshly squeezed
Dairy and Pantry
- 150 g plain whole milk greek yogurt, chilled
- 15 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Using a chef's knife and cutting board, slice the unpeeled English cucumbers into very thin rounds.
Place the cucumber slices in a colander set in the sink or over a bowl. Sprinkle with 2 grams of kosher salt, toss to coat, and let stand to release excess moisture.
Mince the garlic clove into a fine paste and finely chop the fresh dill.
In a mixing bowl, whisk together the plain Greek yogurt, extra virgin olive oil, lemon juice, minced garlic, and chopped dill until smooth.
Using your hands or a clean kitchen towel, gently press or squeeze the salted cucumbers in the colander to remove as much liquid as possible.
Add the drained cucumber slices to the mixing bowl with the yogurt dressing. Toss well to ensure all slices are evenly coated. Taste and add the remaining 1 gram of salt and black pepper as needed.
Transfer the salad to a serving dish and refrigerate briefly before serving to allow the flavors to meld and the salad to chill.
Chef's Notes
- English or Persian cucumbers are ideal for this dish because their skin is thin and sweet, and their seed core is small, eliminating the need to peel or deseed them.
- Full-fat whole milk Greek yogurt provides the best creamy mouthfeel and resists breaking or separating much better than low-fat or non-fat options.
- Salting the cucumbers not only seasons them but also draws out moisture through osmosis. Skipping this step guarantees a watery, diluted dressing.
- Mashing the minced garlic with a pinch of coarse salt using the flat side of your knife helps break it down into a smooth paste, preventing harsh bites of raw garlic.
Storage
Refrigerator: 2 days — Best eaten fresh, but can be stored in an airtight container.
