A refreshing accompaniment to a main course of meat or fish, this cucumber-yogurt salad is also a tasty filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.
Ingredients:
4 large cucumbers, peeled
½ teaspoon salt
2 cups low-fat plain yogurt
2 teaspoons lemon juice
2-4 cloves garlic, minced
freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, or 2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
Directions:
Cut 4 cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into ¼-inch pieces. Place in a bowl, sprinkle ½ teaspoon salt on top, toss and set aside for at least 20 minutes.
Combine 2 cups yogurt, 2 teaspoons lemon juice, garlic, pepper and 2 tablespoons parsley (or mint) in a medium bowl. Stir in 1 tablespoon oil briskly.
Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.
