Greek cucumber salad

This recipe highlights the cool, crisp cucumber with a classic Greek yogurt-dill dressing.

Yield: 4 servings as a side
Prep time: 10 minutes (plus 30 minutes to rest)

Ingredients:

• 2 large English cucumbers (or 4-5 Persian cucumbers)

• 1/2 cup plain Greek yogurt (full-fat is best for creaminess)

• 2 tablespoons extra virgin olive oil

• 1 tablespoon fresh lemon juice (or red wine vinegar)

• 1 tablespoon fresh dill, finely chopped

• 1 teaspoon dried oregano

• 1 small garlic clove, minced or pressed (optional)

• 1/4 cup red onion, very thinly sliced (optional)

• Salt and freshly ground black pepper to taste

• Crumbled feta cheese for garnish (optional, but highly recommended)

Instructions:

1. Prepare the Cucumbers: Wash the cucumbers. You can peel them completely, leave the peel on, or use a peeler to create stripes for a nice look. Slice them as you prefer:

   • Classic Rounds: Slice into 1/4-inch thick rounds.

   • Half-Moons: Slice in half lengthwise, then into 1/4-inch thick half-moons.

   • Quarter-Moons: Slice into quarters lengthwise, then into chunks.

2. Salt the Cucumbers (Optional but Recommended): Place the cucumber slices in a colander and toss with 1 teaspoon of salt. Let them sit for 20-30 minutes over a bowl or in the sink. This step draws out excess water, preventing a watery dressing and making the cucumbers extra crisp. After 30 minutes, rinse quickly and pat very dry with a clean kitchen towel or paper towels.

3. Make the Dressing: In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, dill, oregano, and garlic (if using) until smooth.

4. Combine: Add the dried cucumber slices and red onion (if using) to the dressing. Gently toss until everything is evenly coated.

5. Season and Serve: Taste and add salt and pepper as needed. Garnish with crumbled feta cheese and an extra sprinkle of dill or oregano. For the best flavor, let it sit for 10-15 minutes before serving.