Lebanese Cucumber Salad 2

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. Peel the cucumbers if desired, then slice them into thin rounds, about 1/4 inch thick. Place the sliced cucumbers in a large mixing bowl to ensure they have enough space to be tossed without breaking.
2. In a small bowl, combine 200 g of yogurt with 1 clove of garlic, finely minced. The garlic should be minced to a paste-like consistency to ensure it blends smoothly into the yogurt. Add a generous pinch of fine sea salt to the yogurt mixture and stir well until the salt is fully dissolved and the mixture is smooth.
3. Finely chop a handful of fresh dill, enough to yield about 2 tablespoons. Add the dill to the yogurt mixture, stirring until the herbs are evenly distributed. The dill should be fragrant and the yogurt should take on a light green hue from the herbs.
4. Pour the yogurt dressing over the cucumber slices in the large mixing bowl. Drizzle a small amount of olive oil over the salad to add richness and a hint of fruitiness. The oil should lightly coat the cucumbers without pooling at the bottom of the bowl.
5. Gently toss the salad using two large spoons or salad tongs. Lift the cucumbers from the bottom of the bowl and fold them over, ensuring each slice is coated with the dressing. Be careful to keep the cucumber slices intact, avoiding any mashing or breaking.
6. Taste the salad and adjust the seasoning with more fine sea salt if needed. The flavors should be bright and balanced, with the yogurt providing a creamy tang and the dill offering a fresh herbal note.
7. Transfer the salad to a serving platter or bowl. Serve immediately with fresh bread on the side, allowing diners to scoop up the salad and enjoy the refreshing combination of flavors.