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Cucumber and Mint Salad II (D, KLP, TNT)
Source: Self
Yield: 4 servings

2 European cucumbers, peeled and thinly sliced on a mandoline
1 cup plain yogurt
2 tbsp. chopped mint leaves (or more to taste)
2-3 cloves garlic, pressed
Salt and pepper, to taste

Mix yogurt with the spices until well blended. Add cucumbers and mix gently. Serve with pita bread and other salads.

Poster's Notes:
This salad exists in many variations throughout Sephardic kitchens, this is the way I make it. It is a very refreshing summer salad. If you still have mint left, simply add it to the pitcher when you are making tea, remove after 10-15 minutes, sweeten the tea and chill before serving.

Posted by Judith Amrani

Nutritional Info Per Serving: N/A