Eastern European Cucumber Salad

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. Peel the cucumbers using a vegetable peeler, then slice them thinly into rounds, about 1/8-inch thick. Place the sliced cucumbers in a large bowl, ensuring they are spread out evenly.
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 overall taste without overpowering it.
3. Chop a handful of fresh dill finely. Add the dill to the bowl, distributing it evenly over the cucumbers and garlic. The dill will provide a fresh, aromatic note that is characteristic of Eastern European salads.
4. In a separate small bowl, combine 200 g of yogurt with a generous pinch of fine sea salt. Stir the mixture until the salt is fully dissolved in the yogurt. This will form the creamy dressing that binds the salad together.
5. Pour the yogurt dressing over the cucumber mixture. Use a large spoon or salad tongs to toss the ingredients gently, ensuring that each cucumber slice is coated with the dressing. Be careful not to break the cucumber slices; they should remain intact for the best texture.
6. Taste the salad and adjust the seasoning if necessary, adding more salt to taste. The salad should have a balanced flavor, with the salt enhancing the freshness of the cucumbers and the creaminess of the yogurt.
7. Serve the cucumber salad immediately, accompanied by fresh bread. The salad should be cool and refreshing, with the cucumbers crisp and the dressing smooth and tangy. This dish is best enjoyed fresh, as the cucumbers will begin to release water if left to sit.