Saturday, May 8, 2010

Creamy Cucumber Dill Salad

Along with your beaners and weiners, this might might be the perfect accompaniment to spring and summer's grilled dogs, burgers, brats, etc. It's cheap, healthy, tasty, and hopefully from mostly local ingredients. The dill and zingy lemon flavors bring the cuke alive, with of course a little feta for good measure. Can the addition of cheese or bacon ever really hurt a dish?

The salting of the sliced cucumber is key to bring out some moisture- absolutely do not skip this step. Be sure to shake off the saltwater, the feta brings enough sodium to the profile. Plus, it's fun to make it rain with kosher, like salting a chicken.

Creamy Cucumber Dill Salad
2-3 servings

1 English cucumber, thinly sliced
1/2 T kosher salt
4 T plain yogurt
1 T mayonnaise
juice of 1 small lemon
freshly ground pepper
a couple large sprigs of dill, minced
2 green onions, thinly sliced
3 T feta, crumbled

Lay out the cuke slices on a sheet pan and sprinkle with the salt, let rest for about 30 minutes, then drain off the saltwater. Combine all ingredients, chill for about an hour to allow flavors to mingle. Enjoy.

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