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Recipe for Cucumber salad with mint and yogurt

Cucumber salad with mint and yogurt

STYLING BY SHERYL JULIAN/GLOBE STAFF AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF

Cucumber salad with mint and yogurt

Serves 4

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.”

2English cucumbers, trimmed
½teaspoon kosher salt
¾cup plain low-fat or whole-milk yogurt
1tablespoon olive oil
2teaspoons wine vinegar
Salt and pepper, to taste
½bunch 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.

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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

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