Greek Yogurt Cucumber

Bahan-bahan

• 1 English cucumbers, thinly sliced

• 1C Plain Greek yogurt full-fat or 2% recommended

• 1T Red wine or apple cider vinegar

• 1T Dill, finely chopped

• 2t Honey

• 1/4 Red onions finely sliced

• Salt & black pepper to taste

Arahan

• Place the cucumber & red onion slices in a colander, sprinkle heavy with salt, and let them sit for 10–15 minutes.

• Rise it well & squeeze/pat the cucumbers & red onion dry with paper towels.

• In a mixing bowl, whisk together the Greek yogurt, vinegar, dill, honey, salt, and pepper.

• Add red onion & cucumbers to the bowl and gently toss to coat them in the dressing. If the yogurt base is too thick, add 1/2-1t water to loosen up the mix.

• Cover and refrigerate for 20–30 minutes to allow flavors to blend.

• Before serving, taste and adjust seasoning if needed. Garnish with fresh dill, lemon zest, or a drizzle of olive oil if desired.

Nota

• You can change up the flavor profile on the salad by adding 1T of tahini or add a little bit of lemon juice & zits to the mix.

• If you prefer a yogurt base a little more runny, like you normally see in Mediterranean restaurants, add 1T cold water to thin out the yogurt mix. Lightly salt the cucumber & red onion slices, rise & pat dry, then add to the yogurt mix. The additional liquid from cucumber should add “cucumber juice” to the yogurt mix to form a more liquidity salad.