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Eastern European Cucumber Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Eastern European Cucumber Salad 3

This cucumber salad, a staple in Eastern European homes, is prepared with the simplicity and heartiness that defines much of the region's cuisine. At its core, it is a dish that captures the essence of family meals, where ingredients are measured by instinct and shared around a table. It's the kind of salad that might accompany a Sunday lunch or a casual summer dinner, bringing freshness to the mix of hearty dishes.

Expect crisp cucumbers to mingle with creamy yogurt, their flavors heightened by the subtle bite of garlic and the aromatic touch of dill. The salt is added with a practiced hand, enhancing rather than overpowering, while the generous use of yogurt creates a velvety texture. This salad isn't just mixed—it's a collaboration of flavors, each ingredient playing its part in creating a refreshing and satisfying side.

Ingredients

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

Method

  1. Begin by washing 2 cucumbers thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Slice the cucumbers into thin rounds, about 1/8 inch thick, using a sharp knife or a mandoline for uniformity. Place the slices 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, enhancing the freshness of the cucumbers.
  3. Chop a small handful of fresh dill finely, enough to yield about 2 tablespoons. Add the dill to the bowl, ensuring it is evenly distributed among the cucumber slices. The dill will provide a fragrant, herbaceous note that is characteristic of Eastern European salads.
  4. In a separate small bowl, combine 200 g of yogurt with a pinch of fine sea salt. Stir well until the salt is fully dissolved and the yogurt is smooth. Taste and adjust the salt as needed, keeping in mind that the cucumbers will also contribute moisture to the salad.
  5. Pour the yogurt mixture over the cucumbers, garlic, and dill in the large mixing bowl. Toss the ingredients gently with a large spoon or your hands, ensuring each cucumber slice is coated with the yogurt dressing. Be careful not to break the cucumber slices; they should remain intact and crisp.
  6. Transfer the dressed cucumber salad to a serving dish. Serve immediately with fresh bread, allowing the flavors to meld slightly while maintaining the crispness of the cucumbers. This salad is best enjoyed fresh, as the cucumbers will release water over time, diluting the dressing.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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