Balkan Cucumber Salad
thoroughly and pat dry before adding to the salad.
If the cucumbers are large, de-seed them. Cut them into thin rounds and place in a
medium-sized bowl.
Add remaining ingredients except walnuts, and mix well. Cover and refrigerate until serving
time.
Sprinkle the walnuts on top just before serving.
Serves 6.
- ½ cup very thinly sliced red onion
4 medium cucumbers (6-7 inches long)
1 tsp. salt
Freshly ground black pepper
1½ cups yogurt
1 or 2 small cloves garlic, minced
1 to 2 tsp. honey (optional)
2 tbs. freshly minced mint leaves
¼ cup (packed) finely minced parsley
2 scallions, finely minced (greens included)
1 to 2 tbs. freshly minced dill
1 cup chopped walnuts, lightly toasted
thoroughly and pat dry before adding to the salad.
If the cucumbers are large, de-seed them. Cut them into thin rounds and place in a
medium-sized bowl.
Add remaining ingredients except walnuts, and mix well. Cover and refrigerate until serving
time.
Sprinkle the walnuts on top just before serving.
Serves 6.
- From The Moosewood Cookbook, by Mollie Katzen
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