Creamy Cucumber Salad
★★★★★
PREP TIME
20 minutes
SERVES
6 to 8 as a side
Ingredients
1/2 cup
Greek yogurt (full-fat highly recommended)
1/4 cup
mayonnaise
2 teaspoons
granulated sugar
1 1/2 teaspoons
white vinegar
1
medium lemon, zest and juice
1 1/2 pounds
English cucumbers (about 2 medium- sized ones, or the equivalent weight in Persian or another seedless variety)
1/2 cup
mixed tender herbs (such as parsley, mint, chives, tarragon and/or dill)
2
very thinly sliced radishes to toss in at the end with herbs
1
minced shallot mixed with a squeeze of lemon juice and pinch of salt
1/4 cup
crumbled feta cheese
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, sugar, vinegar, and lemon juice and zest. Taste for seasoning, and add salt and pepper as needed.
- Using either a food processor with a slicing disc (2mm), a mandoline (careful of your fingers, please!), or a sharp knife and cutting board, slice the cucumbers into ⅛-inch thin coins. (We prefer to leave the skin on, but if you want to peel before slicing, feel free.)
- Add the cucumbers to the bowl with the creamy dressing and stir to combine. Season with salt and pepper to taste. Stick the salad in the fridge while you prepare your herbs and optional garnishes.
- To prep the tender herbs, pick the leaves off the stem and run your knife through them a few times, leaving much of the leaves intact.
- Before serving, add the herbs and radishes to the cucumber salad, and give a good toss. If you’re using any of the optional garnishes (minced shallot or crumbled feta cheese), add them at this step too.
