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Tuesday, August 20, 2013

Mediterranean Cucumber Salad

This dish is a highlight of Greek and Lebanese cuisine so I'm just going to call it "Mediterranean." We've had a huge cucumbers harvest, while pickling is always tops on the list when you have too many cucumbers, I also wanted to enjoy their freshness. For this dish it's best if you use Persian cucumbers.

It is by far one of my favorite cucumber centered dishes (and let's be honest, there aren't many).

It goes well with lamb, but I tend to make it on days we are eating entirely vegetarian. I'll pair it with rice cooked with vermicelli, and it's pretty much the most delicious thing ever.


1 cup plain, full fat yogurt
1 or 2 Persian cucumbers (depending on their size)
1 large garlic clove
1 tbsp olive oil
Dried mint leaves


• Put the yogurt in a bowl, crush garlic into it and pour olive oil over. Stir with a spoon to combine.
• Chop cucumbers into small wedges. Add cucumbers to yogurt mixture.
• Sprinkle with salt and pepper, garnish with dried mint (and stir in before serving).

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