Middle Eastern Cucumber Salad 3

Ingredients

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

Method

1. Start by washing the 2 cucumbers thoroughly under cold running water. Pat them dry with a clean kitchen towel. Slice the cucumbers into thin rounds, about 1/4 inch thick, and place them in a large mixing bowl. This size ensures they absorb the flavors without losing their crunch.
2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. The garlic should be finely minced to evenly distribute its pungent flavor throughout the salad.
3. Measure 200 g of yogurt and add it to the cucumber and garlic mixture. Use a spoon to gently fold the yogurt into the cucumbers and garlic, ensuring each cucumber slice is coated. The yogurt will provide a creamy texture that contrasts with the crisp cucumbers.
4. Finely chop a small handful of fresh dill, about 2 tablespoons, and add it to the bowl. The dill should be fresh and fragrant, adding a bright, herbal note to the salad. Mix gently to combine.
5. Season the salad with fine sea salt to taste. Start with a small pinch and taste, adding more if needed. The salt will enhance the flavors of the cucumbers and yogurt without overpowering them.
6. Dress the salad with a drizzle of olive oil, about 1 tablespoon, and a squeeze of fresh lemon juice, about 1 tablespoon. The oil adds richness while the acid from the lemon juice brightens the flavors. Toss the salad gently to ensure the dressing is evenly distributed.
7. Transfer the salad to a serving dish. Serve immediately with fresh bread on the side, allowing diners to scoop up the salad. The salad is best enjoyed fresh, with the cucumbers retaining their crispness and the flavors vibrant.