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Cucumber-Dill Salad

Name: Cucumber-Dill Salad
Total time: 45 min
Ingredients: 2 , English cucumbers, halved lengthwise and sliced thin; 2 teaspoons, kosher salt; 1/3 cup plain, Greek yogurt; 4 teaspoons, cider vinegar; 1 tablespoon, extra-virgin olive oil; 2 teaspoons, Dijon mustard; 1 , large shallot, halved through root end and sliced thin; 1/4 cup chopped, fresh dill

By Steve Dunn ･ Appears in Cook's Illustrated March/April 2020

Crisp cucumber and fresh dill are tossed with a creamy yogurt dressing to make a refreshing side dish.

YIELD Serves 6 to 8

TIME 15 minutes, plus 30 minutes salting

Why This Recipe Works

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Gather Your Ingredients

2 English cucumbers, halved lengthwise and sliced thin

1 tablespoon extra-virgin olive oil

1 large shallot, halved through root end and sliced thin

¼ cup chopped fresh dill

Key Equipment

Key Equipment - The Best Chef’s Knives for $75 or Less

Before You Begin

The fat percentage of Greek yogurt doesn't matter here; use what you prefer.

Instructions

Place cucumbers in colander and toss with salt. Set colander in sink and let stand for 30 minutes. Whisk yogurt, vinegar, oil, and mustard together in large bowl and set aside.

Gently shake colander to drain excess liquid, then blot cucumbers dry with paper towels. Add cucumbers, shallot, and dill to bowl with dressing and toss gently to combine. Season with salt and pepper to taste, and serve.

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