Filipino Cucumber Salad 3

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 if desired, then slice them thinly into rounds or half-moons, depending on your preference. Place the sliced cucumbers in a large mixing bowl to ensure they have enough space to be tossed later.
2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. The garlic will infuse the salad with a subtle pungency that complements the coolness of the cucumbers.
3. Measure out 200 g of yogurt and add it to the bowl with the cucumbers and garlic. The yogurt will act as a creamy dressing, binding the ingredients together while adding a tangy flavor.
4. Finely chop a small handful of fresh dill and add it to the bowl. The dill will provide a fresh, herbaceous note that enhances the overall flavor of the salad.
5. Season the salad with fine sea salt to taste. Start with a small pinch, then mix and taste, adding more if necessary. The salt will draw out the moisture from the cucumbers and enhance the flavors of the other ingredients.
6. Gently toss the salad using two large spoons or your hands, ensuring that the cucumber slices remain intact and are evenly coated with the yogurt dressing. Be careful not to overmix, as this can cause the cucumbers to break apart.
7. Serve the Filipino Cucumber Salad 3 immediately with bread. The salad should be cool and refreshing, with a creamy texture from the yogurt and a slight crunch from the cucumbers. Enjoy it as a light side dish or a refreshing appetizer.