American Cucumber Salad 2

Ingredients

• 2cucumbers
• 200 gyogurt
• 1 clovegarlic
• dill — chopped
• to tastefine sea salt

Method

1. Start by washing 2 cucumbers thoroughly under cold water to remove any dirt. Peel the cucumbers if you prefer a smoother texture, or leave the skin on for added crunch and nutrients. Slice the cucumbers into thin rounds, about 1/4 inch thick, and place them in a large mixing bowl.
2. Take 200 g of yogurt and add it to the bowl with the cucumbers. Crush 1 clove of garlic using a garlic press or finely mince it with a knife, then add it to the yogurt and cucumber mixture. The garlic will infuse the yogurt with a subtle pungency that complements the coolness of the cucumbers.
3. Finely chop a handful of fresh dill, about 2 tablespoons, and add it to the bowl. Dill provides a fresh, aromatic flavor that pairs well with the creamy yogurt and crisp cucumbers.
4. Sprinkle fine sea salt over the mixture to taste. Start with a small amount, about 1/4 teaspoon, and adjust as needed; the salt will enhance the flavors and draw out moisture from the cucumbers, creating a light dressing.
5. Drizzle a generous amount of olive oil over the salad, about 2 tablespoons. The oil adds richness and helps bind the flavors together. Add a squeeze of fresh lemon juice or a splash of vinegar for acidity, which brightens the dish.
6. Gently toss the salad using a large spoon or your hands, ensuring that the cucumbers are evenly coated with the yogurt, dill, and seasoning. Be careful not to break the cucumber slices; they should remain intact and crisp.
7. Transfer the salad to a serving dish and garnish with a few extra sprigs of dill for presentation. Serve immediately with fresh bread on the side, allowing everyone to enjoy the refreshing and creamy flavors of the salad.