Ingredients:

  • 2 large cucumbers (about 500g)
  • 1 teaspoon kosher salt (5ml)
  • 1 cup plain Greek yogurt (240ml)
  • 2 tablespoons fresh mint, finely chopped (30ml)
  • 1 clove garlic, minced (about 5g)
  • 1 tablespoon lemon juice (15ml)
  • 1 tablespoon extra virgin olive oil (15ml)
  • ¼ teaspoon black pepper (1ml)
  • Optional: pinch of red pepper flakes
  • Garnish: fresh mint sprigs, drizzle of olive oil

Instructions:

  1. Quarter the cucumbers lengthwise and scrape out the seeds (if using regular cucumbers). Thinly slice.
  2. Place the sliced cucumbers in a colander and sprinkle with salt. Toss to combine. Let stand for 15 minutes to drain excess moisture.
  3. In a mixing bowl, combine the Greek yogurt, mint, garlic, lemon juice, olive oil, and black pepper.
  4. Gently squeeze the cucumbers with paper towels to remove any remaining moisture.
  5. Add the cucumbers to the yogurt mixture and stir gently to combine to make a cooling cucumber yogurt salad.
  6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Garnish with fresh mint sprigs and a drizzle of olive oil before serving.