Monday, March 28, 2016

Middle Eastern Cucumber Salad

We recently had a family discussion about our favorite types of food.  We decided Little Devil is A LOT Asian/A little Italian.  Mr. DD is A LOT Mexican/A little Italian.  I'm A LOT Mexican/A little Indian.  I probably prepare Indian or Middle Eastern cuisine more than they like but with the unusual flavors and spices like Garam Masala, who can blame me?  Thankfully they love my Butter Chicken recipe, so they go along with my love for Indian food.   I almost always serve Basmati Rice and Homemade Naan Bread, but I'm always on the lookout for new dishes, especially side dishes, so when I found this recipe I knew it would become an instant favorite.  If you've even had Tzatziki sauce, (similar to what you might have with a gyro) then you're familiar with the yogurt, garlic and lemon combination.  Add to that cool, crisp cucumbers and mint, and you've got a refreshing salad that's great anytime.  (And not just with Indian food either!)

Middle Eastern Cucumber Salad
A refreshing side dish to any meal.

Middle Eastern Cucumber Salad

4 peeled cucumbers, sliced very thin
1 1/2 teaspoons Kosher salt
1 clove garlic, minced
2 teaspoons freshly squeezed lemon juice
2 cups plain yogurt
1/4 cup olive oil
2 teaspoons minced fresh mint leaves

In a large bowl combine the cucumbers and salt.  Set aside for 20 minutes.  Drain the cucumbers and stir in the garlic, lemon juice, yogurt, olive oil and mint.  Mix well.  Refrigerate and let chill at least 1 hour before serving.

Prep Time:  Approximately 30 minutes     Cook Time:  Needs to chill.

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