Start to Finish: 20 minutes
cucumber salad, as adapted from Canadian Living magazine, is crisp, cool and refreshing. It's not just simple to make -- it can also be done in advance, making it ideal for barbecues, picnics or even an impromptu dinner party. The trick to keeping the salad from becoming too watery is to use a high-quality creamy product for the dressing, such as good quality mayonnaise or yogurt, and to salt the cucumber prior to assembling the salad. Including cucumber in the dressing will further boost the refreshing quality of this dish. Serve cucumber salad as a side dish for grilled sausages, fried chicken or even as a topping for a sandwich.
- 2 medium-sized English cucumbers
- 1 teaspoon salt
- 1/4 cup red onion, finely minced
- 2 cloves fresh garlic, finely minced
- 1/4 cup Greek yogurt
- 1/8 cup grated cucumber
- 1 tablespoon dried dill
- 1 tablespoon red or white wine vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Thinly slice the cucumbers on a mandolin, creating paper thin slices. Place the cucumber slices in a colander, and sprinkle with salt, tossing to ensure all the slices are salted. Let rest for 10 minutes.
Make the dressing by whisking together all the dressing ingredients. Adjust the salt and pepper to taste. Let the dressing sit for 5 minutes, and then thin out with a little bit of water if the yogurt is too thick.
Drain the salted cucumber by gently pressing the slices into the colander and blotting with paper towels until dry. Transfer to a mixing bowl, along with the minced garlic and onion.
Toss the dressing, cucumber slices, onion and garlic together until all of the slices are thoroughly coated. Let rest for 5 minutes to let the flavors blend. Serve immediately or cover and refrigerate until ready to eat.