Balkan Cucumber Salad

A delicious, refreshing, very easy salad, made without oil. This recipe was taken from The New Moosewood Cookbook by Mollie Katzen.  I used a 1% yogurt but next time I make this I would use the full fat yogurt, as it got quite watery.  I also did not top with walnuts. A mandolin makes quick work of slicing the cucumber. 

1/2 cup very thinly sliced red onion
4 medium cucumbers (6 to 7 inches long)
1 tsp. salt
freshly ground pepper
1 1/2 cups yogurt
1 to 2 small cloves garlic, minced
1 to 2 tsp. honey (optional)
2 Tbs. freshly minced mint leaves (or 2 tsp. dried)
1/4 cup (packed) finely minced parsley
2 scallions, finely minced (greens included)
1 to 2 Tbs. freshly minced dill (or 1 to 2 tsp. dried)
1 cup chopped walnuts, lightly toasted

1. Soak onion in cold water for about 30 minutes while you get everything else ready.  Drain thoroughly and pat dry before adding to the salad.
2. Peel (unless they’re homegrown or unwaxed, in which case, don’t) the cucumbers, seed them, and cut them into thin rounds. Place them in a medium sized bowl.
3. Add remaining ingredients except walnuts, and mix well.  Cover and refrigerate until serving time.
4. Sprinkle the walnuts on top just before serving.
Makes 6 servings


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