March 17, 2009

Cooling Dill-Cucumber Salad

1 large cucumber, peeled (if waxed)and sliced thinly
1/2 red onion, sliced thinly
2 cloves garlic, sliced thinly
3/4 oz fresh dill, chopped finely

3/4 cup Greek yogurt
1 tablespoon red wine vinegar
1/2 teaspoon dried dill weed
1/4 teaspoon celery seed
juice 1/2 lemon
white pepper

In a small bowl, whisk together the dressing ingredients. Pour the dressing over the remaining ingredients and toss to evenly distribute. Refrigerate until ready to serve.

My thoughts:
I sliced cucumber with my mandolin for the first time making this salad and it was so fast and they look so perfect I suddenly have the urge to make more cucumber dishes. Or this one again. Matt especially enjoyed the dressing, it was naturally thinned by the released liquid from the cucumbers and had a bright, fresh flavor. Perfect on a sandwich or as a side salad.