Cucumber-Yogurt Salad
and place them in a large bowl. Peel, quarter, and thinly slice the onion. Toss with the
cucumbers, cover, and chill.
Mix the remaining ingredients in a covered jar; refrigerate. Toss the two mixtures together at
serving time. Serves 8.
- 3 large cucumbers
1 medium red onion
1 ½ cups plain yogurt
¼ cup wine vinegar
1 ½ tbsp. fresh lemon juice
3 tbsp. minced fresh basil
1 large clove garlic, minced
1 ½ teaspoons Dijon mustard
Salt and pepper to taste
and place them in a large bowl. Peel, quarter, and thinly slice the onion. Toss with the
cucumbers, cover, and chill.
Mix the remaining ingredients in a covered jar; refrigerate. Toss the two mixtures together at
serving time. Serves 8.
- From: The Farmers' Market Cookbook, by Susan F. Carlman
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