Cucumbers, yogurt, and herbs form the basis of many Mediterranean, Middle Eastern, and East Indian salads. Lee Appel, a member of the Northeast Seacoast Unit of the Herb Society of America and who lives in Rye, N.H., sent us this dish, which is her husband Leo’s favorite salad. She writes, “We can’t wait for the fresh mint in my herb garden in the spring.”
|2||English cucumbers, trimmed|
|½||teaspoon kosher salt|
|¾||cup plain low-fat or whole-milk yogurt|
|1||tablespoon olive oil|
|2||teaspoons wine vinegar|
|Salt and pepper, to taste|
|½||bunch fresh mint, leaves removed from stems|
1. Slice the cucumbers thinly. On a baking sheet lined with paper towels, lay the slices. Sprinkle with salt; refrigerate uncovered for 1 hour. Remove the cucumbers from the refrigerator. Pat dry and set aside.
2. In a bowl, whisk the yogurt, oil, vinegar, salt, and pepper. Chop half the mint and stir it into the yogurt mixture. Add the cucumbers and whole mint leaves. Stir gently.
Cover and refrigerate for several hours. Adapted from Lee Appel