This recipe for Creamy Cucumber Salad is inspired by the cucumbers we keep finding in our CSA farm share box. It’s another variation on the classic combination of cucumbers and plain yogurt. This one features dill and basil, both of which also came in our CSA box this week.
Sometimes I make this salad with mint too.
Even with organic cucumbers, I peel and scrape out the seeds. I learned to serve cucumbers this way from my mother and it’s a longstanding kitchen habit. No peel and no seeds. I think you will appreciate cucumbers this way too–they are just more pleasant eating.
Be sure to soak the red onions in ice water to mellow the bite of the onion.
This recipe can be varied in many ways. Add more yogurt and bump up the seasonings to make a saucy condiment with curries or grilled meats. Every year I make a different variation of cucumbers and yogurt. You might like this Cucumber and Basil Yogurt Salad too, and this Raita with Basil and Walnuts–the classic condiment served with Indian meals. Also, and very similar, this recipe for Greek Tzatziki Cucumbers.
Wishing you a fabulous week–get in the kitchen and cook something delicious!
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- 1/2 red onion, thinly sliced
- 2 or 3 cucumbers
- 1 cup Greek-style plain yogurt or plain whole milk yogurt
- 1 clove garlic, minced
- 3/4 teaspoon sea salt
- Pinch cayenne pepper
- 1 tablespoon finely chopped dill leaves, optional
- 2 tablespoons fresh sweet basil, 1/8-inch chiffonade
- Soak the onions in ice water for 10 minutes. Drain. While the onions soak, peel the cucumbers. Cut them in half. Using a spoon, gently scoop out and discard the seeds. Slice about 1/4-inch thick–or thinner or thicker, it’s your preference. Mix with the yogurt, garlic, salt, cayenne pepper and fresh herbs. Taste and correct seasoning. Serve immediately.