Cucumber Yogurt Salad

Cucumber Yogurt Salad
This salad is a staple in my house—it’s dead easy to throw together and is so satisfying. It’s the perfect crunchy green salad, but the yogurt makes it feel deceptively sinful. —Claire Livia Lassam

Serves 4

  • 1 garlic clove
  • a pinch of salt
  • juice of half a lemon
  • 1/3 cup yogurt
  • 1/3 cup olive oil
  • salt and pepper, to taste
  • 5–6 big leaves of fresh mint
  • 3 cups chopped cucumbers (a mix of any will do)

Finely mince the garlic. Sprinkle some salt on top, and use the side of your knife to crush the garlic over and over again until it becomes a smooth paste. In a small bowl, combine the garlic, lemon, and yogurt. Slowly whisk in the olive oil until it forms a smooth emulsion. Add salt and pepper to taste.

Roll up the mint leaves lengthwise (like a cigar), and use your sharpest knife to cut them into thin strips. Add mint and cucumbers to the yogurt dressing.

The salad is best served immediately. You can refrigerate it for up to 4 hours; after that, it will
become a bit soupy.

Image: Claire Livia Lassam -