Middle Eastern Cucumber Salad 2

Ingredients

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

Method

1. Begin by washing and drying 2 cucumbers thoroughly. Use a sharp knife to slice the cucumbers into thin rounds, about 1/4 inch thick. Place the sliced cucumbers in a large mixing bowl and set aside.
2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. This will infuse the salad with a subtle garlic flavor that complements the freshness of the cucumbers.
3. Chop a handful of fresh dill finely, enough to lightly sprinkle over the cucumbers. Add the dill to the bowl, ensuring it is evenly distributed. The dill will provide a fragrant, herbaceous note to the salad.
4. In a separate small bowl, combine 200 g of yogurt with a pinch of fine sea salt. Stir until the salt is fully dissolved and the yogurt is smooth and creamy. The yogurt will act as a creamy dressing that coats the cucumbers.
5. Pour the yogurt mixture over the cucumbers, garlic, and dill. Gently toss the ingredients together using a large spoon, ensuring each cucumber slice is well-coated with the yogurt dressing. Be careful not to break the cucumber slices, maintaining their shape for a pleasing texture.
6. Taste the salad and adjust the seasoning with more fine sea salt if needed, keeping in mind that the salt should enhance the flavors without overpowering them.
7. Transfer the salad to a serving dish and garnish with a few sprigs of fresh dill on top for a decorative touch. Serve immediately with fresh bread, allowing the creamy, tangy flavors to complement the crisp cucumbers.