This simple cucumber salad recipe is great in the summer served with a mild, grilled fish, such as trout. It's a cool side dish that doesn't require heating up the kitchen. It also has only a few ingredients, so you might even prepare it while you away from home, even while camping. Imagine catching fish to grill and preparing this refreshing salad to have with it.
If you grow your own cucumbers and have a bumper crop, this salad is one way to use them while they are in season.
Dill is the traditional accompaniment for fish, but not everyone loves the flavor. You can change it up and substitute chives, cilantro, mint, or parsley for the dill for a completely different flavor. See what you have growing in your garden and give it a try. You can use dried herbs if that is what is available.
The best tool for this job is a mandoline to quickly slice cucumbers into uniform, thin slices. But you can simply use a knife if you prefer.
- 3 medium cucumbers (about 1 1/2 pounds)
- 1/2 cup thick, Greek-style yogurt or reduced-fat sour cream
- 2 tablespoons minced dill
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Peel the cucumbers with a peeler or knife.
- Thinly slice the cucumbers on a mandoline or with a knife, about 1/4 to 1/8 inch thick slices.
- In a medium serving bowl, combine the yogurt and dill. Stir to combine them thoroughly.
- Add cucumbers and stir to coat the cucumber slices completely with the yogurt-dill mixture.
- Season the mixture with salt and pepper.
- Serve chilled. Serves 4 to 6 as a side salad.
This salad is best eaten within a day of preparation.
It should be kept chilled until right before serving due to the yogurt or sour cream. Keep that in mind if you are bringing it to a picnic or potluck.
The cucumbers will produce some liquid after mixing with the yogurt or sour cream, so you can expect the salad to be a little thinner the longer it is chilled after preparation.