Lemon Cucumber Salad with Yogurt and Mint
Adapted from The Art of Simple Food by Alice Waters
This is a refreshing summer salad, easy to make and with few ingredients. It also holds up relatively well in the refrigerator if you have some leftovers or want to pack it for a workday lunch. You can use any cucumbers you have on hand. I happened to find these beautiful cucumbers at the Farmers’ Market.
Prep Time: 5 minutes
Serves: 4 side salads
2-3 lemon cucumbers, sliced and large seeds removed
¼ cup plain yogurt
2-3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Fresh ground black pepper
Fine sea salt
3-4 sprigs fresh mint, coarsely chopped
Slice the cucumbers in bite sized pieces and place in a bowl. Sprinkle with sea salt and let sit for about 5 minutes.
Whisk the ¼ cup plain yogurt, 2-3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, and fresh ground black pepper in a separate dish until combined.
After the cucumbers have sat for 5 minutes in the salt, pour off any water that has accumulated. Mix the dressing in with the cucumbers and toss to coat.
Coarsely chop the mint leaves and toss them with the cucumbers. Taste for seasoning and add salt or pepper if needed. Serve cold.