by Lizthechef
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1
organic English cucumber (about one lb-sized)
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1/2
Vidalia onion, peeled
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1 teaspoon
Kosher salt
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1 tablespoon
rice wine vinegar
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1 teaspoon
organic cane sugar
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1/2 cup
best quality Greek yogurt
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2 tablespoons
fresh dill, chopped
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zest of one Meyer lemon
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Slice the cucumber and onion as thinly as possible. Place slices in a colander, sprinkle with the salt, stir and seat the colander over a bowl to catch the released liquid. Refrigerate for one hour.
Ask the hotline about this step!Discard the extra liquid and now rinse the salt from the cucumber and onion. Drain well and pat the slices dry using kitchen towels.
Ask the hotline about this step!Turn the cucumber and onion into a medium-sized bowl and add the sugar and vinegar, stirring to dissolve the sugar. Fold in the yogurt, dill and lemon zest. Chill for an hour, stir again (juices will have settled) and serve.
Ask the hotline about this step!I made this today for my family and they loved it. The only change I made was to substitute Splenda for the sugar. Thanks for the great recipe!
I just found this site and have spent far too much time looking and printing wonderful recipes..this cucumber dish is really really good, just made it last night and will make it again tonight with a curry dinner as I think it will be a nice cool addition..love the greek yogurt!
thanks to all for sharing..!
Thanks so much for your comment and welcome to the site!
Hi Lizthechef, well it's September and as I wrote 3 months ago, as soon as our garden cucumbers were ready I was making your recipe, and did just that tonight! I tweaked using cilantro instead of dill (was what I had available), and agave for the sugar...what a Delicious winning recipe, but of course you already know that. Will be making it with dill very soon. Thanks!
Almost a year later, just found your comment from a time when my email was not picking up comments - we have had a good laugh about this, haven't we?
:) Too funny, Liz!!! BTW - I have made this recipe with dill, too. Delicious. AND...our cucumbers are starting to produce this year. Yay!!
I make a similar cucumber recipe but I never salt the cukes first. I prefer them crisp. Sweet and sour with a little sour cream sugar and vinegar and dill snips.
I've never worked with yogurt before and you suggest we drain it, how should I do this?? Thanks!!
Put your yogurt in a small-sized, fine-holed sieve and place sieve over small bowl. Place in fridge while you drain the cukes and onions. Good luck!
I LOVE this, and have been adding radishes as well. Then yesterday I added blanched green beans, too -- yum! It was a big hit at our party -- thanks!
I like your idea of adding blanched green beans! Happy you are enjoying this simple summer recipe-
I can't believe I wasn't invited! Those are great additions to an already great salad.
OK, I just made this on Sunday--absolutely delish Liz! Simple, gorgeous clean--I love it and will make it again and again.
Liz--I made this last night as a side for dinner, YUM!!!!
So glad you enjoyed it!
I have made this so many times lately that I'm beginning to think that I invented it myself!!!
LOL - I made it over the weekend and had to look up the recipe! Did you see my note about draining the Greek yogurt? So much liquid released. Anyhow, glad you like it.
RECIPE UPDATE: am making this for supper tonight with some fresh halibut and discovered draining the yogurt releases even more liquid...in addition to draining the cuke-onion mixture.
Liz, I made this last night and it was a big hit! Loved the flavor from the lemon zest - very nice touch!
Glad you enjoyed it - try draining the yogurt next time - gets even more liquid out, resulting in creamier dish.
To be honest, I've never been a big fan of cucumber (unless its a pickle), but this dish sounds REALLY good, I'll have to give it a try. Congrats on the win! - S
Thank you for your comment - but don't force yourself re cukes...Summer squash is right around the corner ;) Thanks, Liz
No problem finding shiso in San Diego - we are fortunate to have super-sized Asian markets, at least half a dozen. I have a smaller Japanese supermarket that I know will have them.Brava, again - we are both winners!
Congrats..your recipe is on my list of what to do with all the cucumbers, once they are read to harvest!!
As soon as I can face another cucumber, I'm trying your terrific recipe! Thanks for being so gracious -
Fantastic to see this recipe selected. Perfect example of a classic reimagined. Big congratulations Liz!!!
Yay! Congrats. Such a yummy side.
Wow! Way to go. Well deserved. It is a great recipe!
Yah!! Congrats Liz on winning with a great recipe!
Way to go, LtC. My cookout guests gobbled this up on Friday. Thanks!
This recipe takes cucumber and dill, a favorite combo of mine, to a whole new level. I can't wait to try this with the cucs from my garden. Congrats and what a great recipe.
I made this Friday night to "side" with BBQ lamb loins and it was wonderful! Finished the rest for lunch on Saturday.
Thanks - we're having it tonight with grilled lamb burgers and curried rice salad for my husband's Dad's Day party.
YUM!!! I made this last night and it was wonderful. And this morning, even better! Love it!
Cukes for breakfast -! Glad you enjoyed it -
This is a fabulous recipe Lizthechef! I can't wait to make it! The cukes are coming into our markets now and you know what that means... :)
Yes, that you and your Dad are on alert! Would so love to meet up - two retired docs, both in peds...I won't let up on you about those darn pickles, Kelsey ;)
What a perfect summer salad. I think I'll have it with some Greek lamb tonight!
Congrats LtC! I'm finally making this, tonight, to go with Merrill's fish tacos on the grill (the second time I've made those. They are so good.) I love the Vidalia onion--so nice with grilled things.
Great idea to pair with M's fish tacos - those are on my "must cook" list.
Congratulations!! My vote is in. I can imagine how refreshing this must be because my recipe was a little similar. Love the addition of the Meyer lemon.
Thrilled for you Liz. The recipe is wonderful, cool, refreshing and just right for lunch - which is what I'm planning today!
Congratulations, Liz! Great recipe--and how cool to have been chosen from among 125 recipes!
I am a huge fan of tsatsiki and this recipe is a dream, since it gives me an excuse to gobble it up as a side dish instead of a condiment. Congratulations!
Congratulations Lizthechef. I've made your side myself, so I know the competition is steep!
And I appreciate your comment about the salt - which I reduced, by the way.
Thanks, everyone - for all your support throughout the year!
Once again...congrats on your recipe! Simple ingredients, simple method to create a stunning result!
Bravo!! Way to go with the Meyer Lemon touch. I know that I would love this.
As I said a whole 9 days ago, this is a recipe waiting for my garden cucumbers, just voted...congrats to you!
Thanks, Merrill, for the great solo act! Going to treat myself to a mandoline today...
Way to go Liz!!!!!
Woo-hoo! Go Liz! Congrats on being finalist!!
I made this for lunch today. Used honey instead of sugar, halved the salt and didn't wash it off. So good! Thanks for sharing it with us.
Thanks and I think a have 30 minutes to modify my recipe, You have confirmed what I intuited - re too much salt - thanks so much. I'm reducing the salt to one teaspoon. Dilemma is that you need salt to draw out the water to avoid a soupy salad. Fingers crossed!
Thanks, I just tried a batch with some red onions - like the combo.
Hi Lizthechef, you mentioned 'grilled lamb burgers (from your Father's Day Menu) in the reply...do you have the recipe?? If so, will add it to my menu at the cottage this weekend....We looooove lamb.....thanks very much.
I buy ground lamb at my butcher or Whole Foods, add cumin, parsley,s & p - grill about 4 min per side. Check out lamb recipes in this site - we had a "lamb" contest and I remember some tasty recipes along this line - good luck!
Yummy, love cucumbers! love dill! With a large garden, will be able to make this recipe throughout the summer months....Thanks!
You're welcome - it's on my Father's Day menu, along with grilled lamb burgers...
Yum, have a large garden but the cucumbers are not abundant until August (maybe late July), unusually cooler this year, so who know...September?? Anyway, enough of that, we will definately make this when "our" cucumber harvest is here!
This looks so refreshing - perfect for a warm summer day! And I agree - I prefer the crisper English cucumbers too. This might go on the menu for tonight - thanks :-)
Thanks - I hope you like it!
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Simple, serene ingredients -- English cucumber, Vidalia onion, fresh dill, rice wine vinegar, lemon zest (Meyer if you've got it), and Greek yogurt
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Though you're using a sweet onion, you still want to slice it as thinly as possible.
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Amanda is away on vacation -- Merrill misses her, but knows how to have a grand time alone in the kitchen too (that rocket fuel disguised as iced coffee from Gorilla Coffee might have something to do with it).
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It also helps her make quick work of a cucumber with Amanda's nifty OXO handheld mandoline.
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The onion and cucumber get a dose of salt to soften them and wick away some moisture that might otherwise water down the dressing.
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After the salted cukes and onions spend an hour in the refrigerator, you can see how much juice would have ended up in your dressing!
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Merrill rinses away any excess salt...
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...and spreads the veggies on a clean towel to dry off.
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Amanda's technique for drying and storing washed salad greens works well here -- just roll everything up in a clean, dry kitchen towel.
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After sweating all that moisture out, it would be a shame to not dry these guys thoroughly.
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Just finishing touches remain: First, rice wine vinegar for a bit of sweet acidity.
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Then Greek yogurt and lemon zest -- Lizthechef is lucky enough to have a Meyer lemon tree in her backyard, but if you don't, regular lemon zest is just fine.
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Two tablespoons of chopped fresh dill, from a veritable dill forest
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Fold in the ingredients till you have a nice, even blanket of dressing -- this tastes great now, and even better after chilling for an hour.
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Is really good with apples.