Yogurt Mint Cucumber Salad
By America's Test KitchenPublished on September 15, 2011
Time
20 minutes, plus 1 hour draining
Yield
Serves 4 as a side dish
Ingredients
1 cup plain low-fat yogurt 2 tablespoons extra-virgin olive oil ¼ cup minced fresh mint leaves 2 small cloves garlic, minced½ teaspoon ground cumin Salt and ground black pepper 3 medium cucumbers, sliced, salted, and drained (see directions)
Instructions
- To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
- Whisk first five ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.
Time
20 minutes, plus 1 hour drainingYield
Serves 4 as a side dishIngredients
1 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
¼ cup minced fresh mint leaves
2 small cloves garlic, minced
½ teaspoon ground cumin
Salt and ground black pepper
3 medium cucumbers, sliced, salted, and drained (see directions)
Ingredients
1 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
¼ cup minced fresh mint leaves
2 small cloves garlic, minced
½ teaspoon ground cumin
Salt and ground black pepper
3 medium cucumbers, sliced, salted, and drained (see directions)
Ingredients
1 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
¼ cup minced fresh mint leaves
2 small cloves garlic, minced
½ teaspoon ground cumin
Salt and ground black pepper
3 medium cucumbers, sliced, salted, and drained (see directions)
Why This Recipe Works
For a cucumber salad recipe with good crunch, we found that weighting salted cucumbers forced more water from them than salting alone. After many tests, we determined that one to three hours worked best for our cucumber salad recipe: Even at 12 hours, the cucumbers gave up no more water than they had after three hours.
Instructions
- To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
- Whisk first five ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.
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