I’m sentimental about this cucumber side dish, as it represents months of entering weekly contests on food52. Despite being a finalist a few times, this is the only recipe of mine that also made it into the food52 cookbook. In fact, I used the hand-held mandoline that was part of my winner’s “loot” to prepare the cucumber and onion. So, here it is again, a simple side dish of cucumbers to provide a cool note to summer meals.
I much prefer the crisp crunch of an English cucumber to the waxy ones that require peeling. I use non-fat Greek yogurt, but you could use whatever plain yogurt or sour cream you prefer. Apple cider vinegar can be an alternative to the rice vinegar.
- 1 large English cucumber, about one-pound size
- ½ Vidalia or other sweet onion
- 1 teaspoon kosher salt
- 1 tablespoon rice vinegar
- 1 teaspoon white sugar
- ½ cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- zest of one Meyer lemon
- Using either a mandoline or sharp knife, slice the cucumber and onion very thinly. Place cut cucumber and onion into a colander, sprinkle with the salt and seat the colander over a bowl to catch the released liquid. Refrigerate 2 hours.
- After two hours, discard the extra liquid and rinse the cucumber and onion to remove the excess salt. Drain throughly and pat dry between two kitchen towels.
- Turn the cucumber and onion into a medium-sized bowl and add the sugar and vinegar, stirring until sugar dissolves. Fold in the yogurt, dill and lemon zest.
- Chill one hour before serving.
I remember this recipe. One of my favorites!
I had almost forgotten about this recipe – just in time for summer now.
I love this recipe! I remember eating the whole lot in a day, I probably shouldn’t admit to that! Thanks for reminding me of it, nice to revisit recipes sometimes, I think.
I remember that too, Jayne!
This is one of my husband’s favorites, and I love your addition of Greek yogurt and Meyer’s lemon~delicious!
Thanks and glad your husband enjoys it –
Love this recipe and had it printed off long ago–I have made it several times Liz!
Too sweet – thanks, Wendy – remember how we met on food 52? I do –
This sounds lovely and refreshing. It is sweltering here in Virginia today–we are headed for 100 degrees–so I am making this. Most fortuitously, I have all the ingredients except for the Meyer lemon, for which I will substitute regular lemon.
P.S. I like the new look. Very inviting!
I hope it cools off for you soon – cuke recipe is perfect for the hot weather, though.
My mom and grandma used to make “cucumber salad” like this with extra garden cucumbers when I was growing up. Except they used mayo not yogurt and probably more sugar – but there was no recipe, all just eyeballing it. Now I want to make this! 🙂
Averie, I hope you try it – the little organic Persian cukes at Trader Joe’s work well – or their big hothouse organic cucumbers.
Liz, this is so similar to a side my mom made when we were kids. She used sour cream instead of yogurt, but I think the yogurt would be fun and give it a thicker consistency, maybe more like Tzatziki?
I think my Mom also made it with sour cream – try Greek yogurt?
I have always loved this dish Liz!
So sweet, Wendy – amazing how many friends I met through food52 xoxo
I love this recipe. It’s a wonderful blend of pickle and tsatsiki. And I agree about using English cucumbers.
They are the only cukes I buy any more, usually the organic ones at Trader Joe’s.
I remember this recipe, it’s delicious. I love cucumbers and yogurt together. It’s so delicious as a side with meat or fish.
Thanks, Suzanne, I plan to make it again for a 7/4 picnic – still chilly here in San Diego, amazingly.
Liz, my “honorary” grandmother used to make this with sour cream. And with dill, but not the lemon zest. The lemon zest looks so pretty!
I use lemon zest as a substitute for salt – thanks for your comment!