Tuesday, May 15, 2012

Cucumber salad #1.

Cucumber, minimally adorned. © Ryan Schierling
Summer's on the way, so we've been working up a few salads, cool as a cuke.

This is close to a Turkish cucumber salad, or cacick, but not quite. Turks be damned, I added the dill and Sriracha because I can't leave well enough alone. The cucumber cool, the yogurt bright, it was just beggin' for a little slap and tickle. And the dill in our garden is going crazy.

We've done this a few weekends in a row, serving it alongside salt-and-peppered ribeye steaks, grilled over oak coals, sidled up with a mound of garlic mashed potatoes and mushrooms messed with feta. I'd like to think it's a fresh, palate-cleansing wake-up between the heavy courses. Really, it's probably just a punk-ass, back-talkin', middle finger to the rich(ness).

But, honestly, it does well with the protein and starch crowd, a song and dance number between drama bites of meat and potato. And it's easy.

Cucumber salad with yogurt and dill

3 seedless cucumbers, peeled and sliced thin
1 7-ounce container plain yogurt (Fage)
juice of 2 lemons
2 tablespoons minced fresh dill
1 tablespoon minced fresh mint
2 cloves garlic, minced
1 tablespoon Sriracha hot sauce (optional)
pinch of kosher salt
2-3 tablespoons water

Mix the yogurt and lemon juice well with a whisk. Add dill, mint, garlic, salt, hot sauce (if you want… it adds a lovely subtle back-end heat). I add a few tablespoons of water to thin the sauce out a bit. Toss in the sliced cucumber and mix well. Refrigerate for an hour or so to let the flavors mingle and/or duke it out. Serve with meatses and potato.


  1. Oh I absolutely love cucumber salad! I can eat it any time, all of the time. My favorite cucumbers are Persian cucumbers. Mild, crisp, small, delicious! Just a little better than English cucumbers. Those are the only ones I'll buy anymore.

    This recipe is great, a very Mediterranean-Middle Eastern one. I always liked mine with thin slices of onions, though. Always made it a bit better. Would work well with this one too, if, ya know, you just can't leave well enough alone.

  2. For being a vegan I hardly get to try most of your recipes, this one included. But I sure do get a big thrill out of reading your posts. Your descriptions and flecks of witty humor garnish your posts like the dill on this salad and make them delectable (to read). Love it.

  3. @ Jonathan - I've seen the little Persian cukes, but haven't had them. How do you usually prepare them?

    @ Kamini - Thank you! I have to admit our arsenal of vegan recipes is pretty tiny. Here in Texas, they won't give you a driver's license if you're even lacto-ovo vegetarian. (Just kidding.)


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