Middle Eastern 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 or residue. Peel the cucumbers if desired, then slice them into thin rounds or half-moons, about 1/4 inch thick, depending on your preference. Place the sliced cucumbers in a large mixing bowl.
2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers, ensuring it is evenly distributed. This will infuse the salad with a subtle garlic flavor.
3. Measure out 200 g of yogurt and add it to the bowl with the cucumbers and garlic. Stir gently to combine, ensuring each cucumber slice is coated with yogurt. The yogurt will provide a creamy texture and a tangy flavor to the salad.
4. Finely chop a handful of fresh dill, about 2 tablespoons, and add it to the bowl. The dill will add a fresh, aromatic note that complements the coolness of the cucumbers.
5. Season the salad with fine sea salt to taste. Start with a small pinch, mix, and taste before 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 to 2 tablespoons, to add richness and depth. Add a squeeze of fresh lemon juice, about 1 tablespoon, to balance the flavors with a hint of acidity.
7. Gently toss the salad using a large spoon or your hands, being careful to keep the cucumber slices intact. The goal is to evenly distribute the dressing and seasonings without mashing the cucumbers.
8. Transfer the salad to a serving dish and garnish with a few sprigs of dill for presentation. Serve immediately with fresh bread, allowing guests to scoop up the salad and enjoy its refreshing flavors.