Cucumber Salad
4
cucumbers
Salt
3 garlic cloves
2/3 cup plain yogurt
1 tablespoon fresh lemon juice
2 tablespoons minced fresh dill
White pepper to taste
3 tablespoons extra-virgin olive oil
Peel and thinly slice the cucumbers, then place the slices on a flat plate. Salt lightly and tilt the plate so that excess water will drain off easily.
Let stand for about 1 hour at a slant.
Put the garlic cloves through a garlic press into a small bowl. Add the yogurt, lemon juice, dill and white pepper; stir until well mixed. Add the olive
oil and stir vigorously until blended.
Place the drained cucumber slices in a
salad
bowl, pour the dressing over the top and toss gently. Refrigerate for at least 1 hour to allow the flavors to marinate, then serve. Enjoy.
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