Still hanging on to the last of summer, enjoying the last cucumbers off the vine.
During the change of seasons, it isn’t just my wardrobe that straddles the two. One day I’m thrilled to wear boots for the first time in months, the next day I’m thankful that my flip flops are taking one last tour of the back yard.
I’ve already baked my first pumpkin treat, filling the house with the aroma of autumn spices. Yet, we are still hunting through the thick foliage along our fence and discovering large, crisp cucumbers. This summer, I put my new mandolin to use a number of times turning our freshly harvested cucumbers into this thinly sliced salad.
This typical, simple cucumber salad is a favorite. The bite of the vinegar and the aromatic dill are held together in creamy, Greek yogurt. During my August dieting days, I heaped piles of these green discs on my plate – it is low calorie and high flavor. Ever since I read that the skin holds all the vitamins, I stopped peeling cucumbers to boost the nutritional value.
If you don’t mind a little less crunch, this cucumber dill salad will last a number of days in the refrigerator. If you can find fresh dill, use it. Otherwise, good dried dill will do.
Dill Cucumber Salad with Greek Yogurt
2 large cucumbers
1/2 cup Greek yogurt
2 Tablespoons white vinegar
2 Tablespoons chopped fresh dill (or dried)
1 teaspoon white sugar
Wash cucumbers and slice them into thin disks. In a bowl, combine yogurt, vinegar, dill, sugar and salt. Taste and adjust to your liking. Pour over cucumbers and mix to coat the cucumbers. For best flavor, let the salad sit for 30 minutes before eating.