We prepare this cucumber salad once a week in the summer. It’s too easy to make because it takes 5 minutes or less to be ready, and it’s perfect for eating as a snack, with toast for a light dish, as a side dish, or garnishes.
1 ½ large cucumber
2 tablespoons fresh basil, finely chopped
½ tablespoon of dill
¼ cup unsweetened natural Greek yogurt
Salt and pepper to taste
Peel the cucumbers, cut them in half to remove the seeds, and then cut them into slices to make cucumber half-moons.
In a bowl, mix the lemon juice, unsweetened natural Greek yogurt, fresh chopped basil (or dry if you don’t have any), dry or fresh dill, and salt – pepper taste.
Mix well and serve. You can serve it in one hour or more in advance so that the flavors will blend better, but I really like the cucumber to be crisp, so I serve it on the spot.
If you use fresh dill, use 1 tablespoon, and if you use dry basil, use 1 tablespoon. Dried herbs are stronger, so the amounts have to be modified.
The natural, unsweetened Greek yogurt I use is the brand name HEB or Fage.
Dill: If you don’t have dill or don’t get it, you can try preparing it without dill. It will taste good but not as good as it is written ;). You can add more basil or even add dried or finely chopped mint or fresh mint to taste.