This is such a light and lovely summer salad. Aurelia especially loves it and has been asking for it over and over. Win!
Cucumber Salad with Yogurt Dill Dressing
Adapted from Martha Stewart
1 cup plain greek yogurt
1/4 cup lemon juice (from 2 lemons)
2 Tbs dried dill (or 4 Tbs chopped fresh dill)
Coarse salt and ground pepper
3 large cucumbers (about 2 pounds), peeled some, halved lengthwise and thinly sliced crosswise
I used the food processor with the slicing attachment to make easy work of slicing the cucumbers. Othewise, do so with a chef’s knife. In a colander over a bowl, salt the cucumber slices generously and toss gently to coat. Let the cucumbers sit for 45 minutes and release a lot of their liquid. Rinse several times and drain well. Place the cucumber on paper towels to dry. In a medium bowl, combine yogurt, lemon juice, and dill. Season with salt and pepper, and whisk well to combine. Add cucumbers, and toss to coat. Serve, or refrigerate, covered.