Cucumber salad
The ingredients that are combined in this salad are so different, on one side is the juicy taste of the cucumber, on the other hand the fresh taste of fennel and then the soft and creamy taste of yogurt.
Although the ingredients are so different, when you fuse these flavors and textures in a salad, you get an indescribable flavor. The only thing we can tell you is that you have to prepare and try to have this great experience.
The origin of this salad seems to be from Mesopotamia, where a sauce known as Tzatziki was prepared and accompanied with bread. This sauce has also been found in different cultures and countries such as the impact, variations and adaptations for which it has passed that sauce, that the world now enjoys it in the form of salad and here we will teach you how to enjoy it at home.
The cucumber salad with yogurt is a perfect accompaniment to a roasted fish. We also recommend it as a starter for any meal.
- For this recipe it is important to choose good cucumbers; of dark green skin, without yellow spots or defects; firm and well developed, but without being too broad. Large specimens tend to have a more bitter taste.
- Peel the cucumbers and cut them in four parts, lengthwise. Remove seeds with a teaspoon and cut into thin slices. Stir with garlic. Arrange sliced cucumber slices inside a salad bowl, sprinkling each layer with a little salt. Leave to stand for 30 minutes.
- Drain the liquid that has formed inside the salad bowl, pressing the cucumber firmly. Crumble the dill on the cucumbers.
- Beat the yogurt until smooth. Stir in the olive oil. Pour over the cucumbers and refrigerate until the salad is cold.
