Cucumber Yogurt Salad With Mint Recipes
GRILLED RED ONION AND CUCUMBER SALAD WITH YOGURT-MINT DRESSING
Steps:
- For the yogurt-mint dressing: Whisk the yogurt, mint, lemon juice, tahini, olive oil, cumin and garlic in a medium bowl and season with salt and pepper.
- For the salad: Preheat the grill. Brush both sides of the onion slices with olive oil and season with salt and pepper to taste. Grill on each side for 2 to 3 minutes, just to obtain grill marks and cook slightly. Remove from the grill and coarsely chop. Add the onions, oregano and cucumber to the dressing and toss to coat. Season with salt and pepper to taste. Sprinkle with the feta.
CUCUMBER-YOGURT SALAD WITH MINT
Steps:
- Place cucumbers in colander. Sprinkle with salt. Let stand 15 minutes. Rinse cucumbers. Drain on paper towels. Combine mint, garlic, and oregano in large bowl. Stir in yogurt and cream. Add cucumber and stir to coat. Season with pepper. Refrigerate until chilled. (Can be prepared 5 hours ahead.)
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- Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
- Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
- Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
- In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
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