Saturday, October 26, 2013

Cucumber Salad

A staple on our menus, cucumber salad with creamy simple dressing is a lovely accompaniment to spicy foods that cools quickly.  Although some ingredients vary slightly depending on season and what's on hand in the fridge, the basics building blocks are as follows:
  • 4-5 pickling cucumbers (about 5 inches long) or 1-2 English/Hot House cucumbers - peeled and diced
  • 1/4 cup chopped dill
  • 1/4 cup scallions or chopped vadalia onions
  • 2 tbl sour cream (or greek yogurt)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 tsp garlic powder or if you prefer the taste raw, grate 2 small cloves on a microplane (it will already be dirty after getting the lemon zest off)
  • Salt and fresh cracked Black pepper to taste
Dice peeled cucumbers, if they have large seeds - spoon out and discard.  In a bowl combine all the ingredients and mix well.  If it looks like there is not enough dressing, don't fear, the cucumbers will release plenty of goodness to have just the right amount with the sour cream.  Best if consumed in one day but can be refrigerated for leftovers the following day.


  1. Looks so good! I can't wait to try it!! Thanks so much for posting the recipe! Hugs, Nancy

    1. Nancy,
      You are welcome, if you ever see me make something that I don't post a recipe for, feel free to ask. I cook by feel but bake by instructions because that's all chemistry.
      :) Natasha

  2. Only a bit more "wet" the day after. But its yummie. Almost rough tzatziki.

    1. Karin,
      You are correct, if there is anything leftover, it has to be drained a bit before eating. When I make tzatziki I typically grain the grated cucumber for 15 minutes to get the extra liquid out.
      :) Natasha


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