Creamy cucumber salad tossed with a tzatziki-inspired yogurt dressing. Salting the cucumbers for 30 minutes before making the salad helps to draw excess water out and makes the cucumbers taste even more cucumbery. As this salad sits, the flavor gets better and better. Keep in mind; however, the cucumbers will continue to release water, thinning the dressing out a bit. We’re okay with this, though, since the cucumber “water” adds even more flavor to the dressing. If the dressing gets too thin, add another spoonful of yogurt.
1 1/4 pounds cucumber, sliced (2 medium)
1/2 teaspoon fine sea salt, plus more as needed
3 tablespoons thick plain Greek yogurt, we use Fage whole milk
1 tablespoon red wine vinegar
Juice from 1 lemon wedge
1 teaspoon finely minced garlic (1 small clove)
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
Fresh ground black pepper
1/2 cup sliced red onion (1 small onion)
More fresh dill and or mint leaves, optional
Add the sliced cucumbers to a colander and toss with 1/2 teaspoon of salt. Set aside for 30 minutes, either in the sink or placed over a bowl to drain.
Meanwhile, make the cucumber salad dressing. In a large bowl, stir the yogurt, red wine vinegar, lemon juice, garlic, and chopped dill together. Season with a pinch of salt and a generous amount of black pepper. Mix the onions around in the yogurt dressing then set aside until the cucumbers are ready.
After 30 minutes of salting the cucumbers, rinse them with cold water. Shake off excess water then add to the dressing. Toss the cucumbers until coated. Taste then season with additional salt and pepper, if needed. Serve with more fresh herbs scattered on top. Serve or keep refrigerated up to 2 days.