DC has been nasty lately. Temperatures so high it feels like it’s over 100 degrees out. When it is this gross out, the only foods I can eat are cold and refreshing. Cucumbers and yogurt are one of my favorite salads for this type of weather. In general I find foods with a Mediterranean influence to be incredibly refreshing and simple to make over the summer. A few years back I threw a huge Greek dinner for my mid-July birthday and it was fabulous.
Now with this particular recipe I am calling it a salad since I like to keep the yogurt thick, however it can also be paired with grilled meats or watered down to be soup. Also if you wanted a smoother version you could substitute regular plain yogurt for Greek yogurt.
Cucumber and Yogurt Salad – 1 Knife
- 1 English cucumber
- 1 17.6 oz container Greek Yogurt
- ½ cup water
- ½ teaspoon salt
- 1 garlic clove
- ½ teaspoon dried dill
- 1 tablespoon honey
- 2-3 mint leaves
- Peel the garlic clove and mince into small pieces. Set aside.
- Cut the mint leaves into a mince by cutting the leaves into long slices and then cutting the slices into small pieces. Set the mint aside with the garlic.
- Wash and peel the cucumber. Using a large grater, grate the whole cucumber into a large bowl.
- Add to the bowl with the cucumber the Greek yogurt. Stir until well mixed.
- Add to the bowl the salt, garlic, mint, dill and honey. Stir well until the ingredients are evenly incorporated.
- Add the water to the bowl and stir carefully until the yogurt reaches a uniform consistency. If you prefer stiffer yogurt use less water, or if you prefer a runnier yogurt you can add additional water.
- Allow to chill in the fridge for at least one hour so the flavors can coalesce. Serve and enjoy!