Cucumber Recipe

Prepare the cucumber

Wash the cucumber under cold running water and pat dry. If the skin is thick or waxed, peel a strip every 1/2 inch lengthwise (or peel entirely) as desired. Trim the stem ends. Cut the cucumber lengthwise and, if preferred, scoop out seeds with a spoon. Slice cucumber into 1/8–1/4-inch rounds or half-moons for a salad — aim for uniform thickness so dressing coats evenly.

Make the yogurt-dill dressing

In a medium bowl combine the Greek yogurt, olive oil, lemon juice, minced garlic, and chopped dill. Whisk until smooth and homogenous. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, then taste and adjust seasoning: add more lemon for brightness or more salt if needed.

Combine cucumber and dressing

Add the sliced cucumber to the bowl with the dressing and toss gently with a spatula or salad tongs until all pieces are evenly coated. If using thinly sliced red onion and/or mint, fold them in now. Let the salad sit for 5–10 minutes at room temperature to allow flavors to marry, or chill for 20 minutes for a cooler dish.

Before serving, taste and adjust seasoning. Transfer to a serving bowl and drizzle a little extra virgin olive oil over the top if desired. Sprinkle a pinch of crushed red pepper flakes for heat, extra chopped dill or mint for brightness, and an additional grind of black pepper. Serve chilled or at room temperature.