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Cucumber and Mint Salad III (D, KLP, TNT)
Source: Kosher by Design, by Susie Fishbein
Serves: 6 to 8

1 large English cucumber, peeled, seeded, halved lengthwise
1/2 to 1 tbsp. sea salt, or to taste
1-1/4 cup yogurt, strained
2 tbsp. extra virgin olive oil
1 tbsp. fresh lemon juice
Freshly ground pepper, preferably white
2 to 4 large clove garlic, minced
1/4 cup fresh mint leaves, optional
2 tbsp. fresh parsley, chopped (optional)

Cut the cucumber into julienne pieces (match stick size) of dice. Sprinkle with salt and place in a large colander and let it sit for an hour (to drain).

In a large bowl, combine the yogurt, olive oil, lemon juice, pepper, and garlic. Mix well, cover, and refrigerate until serving. Before serving, using a wooden spoon, "beat" the yogurt sauce until smooth.

Cut or tear the mint into small pieces if using. Dry the cucumber pieces by squeezing them in paper towel to remove all of the water. Stir the pieces of cucumber into the yogurt mixture. Add the mint (and parsley if using) and mix well to combine. Add salt and pepper to taste, mix well.

Poster's Notes:
This popular Cucumber and Mint Salad is used as a sauce with the Salmon en Croute V (click here for recipe). Also known as tsatsiki, it is popular from Northern India, through Greece, the Balkans, and in Israel. There are many variations of this salad. In Turkey, a variation is called Cacik. (From Sephardic Israeli Cuisine).

This is a wonderful recipe. Every time I make it, it disappears!

I make the this the day before; and, in fact, often make the salmon mixture the day before and then just stuff the pastry when I'm ready to make it.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A