Eastern European 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. Pat them dry with a clean kitchen towel. Slice the cucumbers thinly, about 1/8 inch thick, using a sharp knife or a mandoline for even slices. Place the sliced cucumbers in a large mixing bowl.
2. Peel 1 clove of garlic and mince it finely. Add the minced garlic to the bowl with the cucumbers. This will infuse the salad with a subtle garlic flavor without overpowering the dish.
3. Measure 200 g of yogurt and add it to the cucumber and garlic mixture. The yogurt should be thick and creamy, which will help coat the cucumber slices evenly.
4. Finely chop a handful of fresh dill. Add the dill to the bowl, reserving a small pinch for garnish. The dill should be fragrant and bright green, adding a fresh herbal note to the salad.
5. Season the salad with fine sea salt to taste. Start with a small pinch, toss the salad, and taste. Add more salt gradually until the flavors are balanced and the cucumbers are enhanced by the seasoning.
6. Drizzle a generous amount of oil over the salad. Use a light, neutral oil like sunflower or a mild olive oil. Add a splash of acid, such as lemon juice or vinegar, to brighten the flavors. Toss the salad gently with a large spoon or your hands, ensuring the cucumber slices remain intact and are evenly coated with the dressing.
7. Transfer the salad to a serving dish, arranging it so the cucumber slices are layered attractively. Garnish with the reserved dill for a pop of color and added freshness.
8. Serve the Eastern European Cucumber Salad immediately with fresh bread. The salad should be cool and refreshing, with a creamy texture from the yogurt and a hint of garlic and dill.