Brasileiro 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 running water to remove any dirt or impurities. Use a sharp knife to slice the cucumbers into thin rounds, about 1/8 inch thick. This thickness ensures they remain crisp and refreshing in the salad.
2. Peel and finely mince 1 clove of garlic. The fine mince will allow the garlic to distribute evenly throughout the salad, providing a subtle yet aromatic flavor without overpowering the other ingredients.
3. In a large mixing bowl, combine the sliced cucumbers and minced garlic. Add 200 g of yogurt to the bowl. The yogurt should be creamy and smooth, which will coat the cucumbers evenly, adding a tangy richness to the salad.
4. Finely chop a small handful of fresh dill and add it to the bowl. Dill brings a fresh, slightly anise-like flavor that complements the coolness of the cucumbers and the tanginess of the yogurt.
5. Sprinkle fine sea salt over the mixture to taste. Start with a small pinch, mix, and taste, adding more if needed. The salt will enhance the flavors and draw out some of the cucumber's natural juices, creating a more flavorful dressing.
6. Drizzle a generous amount of good-quality olive oil over the salad. The oil adds a luscious mouthfeel and helps meld the flavors together. Gently toss the salad with a large spoon or your hands to ensure all ingredients are evenly coated, taking care not to break the cucumber slices.
7. Serve the salad immediately on a large platter or individual plates. This salad is best enjoyed fresh, with the crispness of the cucumbers and the creaminess of the yogurt dressing at their peak. Pair it with crusty bread to soak up the delicious dressing.