Cucumber An Dill Salad With Yogurt And Chile Oil

Malzemeler

4 small Persian or Japanese cucumbers (about 1 pound)

2 1/2 ounces red onion thinly sliced

Big handful of fried or roasted peanuts

2 tablespoons of extra virgin olive oil

1 tablespoon white wine or rice vinegar

Kosher salt

1/2 cup Greek yogurt

A few tablespoons of Chile oil

Yöntemler

Combine cucumbers, onion, peanuts, dill, olive oil, vinegar and a big pinch of salt in a large bowl and toss.

Spread yogurt over the bottom of a serving platter. Pile the cucumber salad on top of the yogurt, then drizzle with Chile oil. Serve.