Cucumber Salad

We’re having what may be the final barbecue of the year for us this weekend. After a season of potato salads and coleslaw, I was thinking a lighter side dish might be in order. Cucumbers are still going strong in our area, and so I was reminded of this Eastern European dish. Cucumber Salad is cool and refreshing and makes a great accompaniment to barbecued meats.

This is my husband’s recipe. It’s satisfying but light, and offers an excellent alternative to typical mayonnaise-based sides; yogurt and sour cream provide far more calcium and protein than typical potato salad, and cucumbers offer far less carbohydrate.

Greek yogurt gives the dish more structure than plain American style yogurt, and the sour cream lends its sweet creaminess. We got our garlic from a vendor at the Rowley Farmer’s Market and the cucumbers came from a farm down the road.

Cucumber Salad – serves 4 – 6

1/2 C full fat sour cream
6 ounces plain Greek yogurt
1 clove garlic, crushed and diced
2 cucumbers
1 t dill
salt to taste

Peel the cucumbers, halve lengthwise and cut into 1/4 inch slices.

In a large bowl, toss the cucumbers with garlic, sour cream, yogurt and dill. Season with salt to taste.

Transfer to a serving dish and garnish with dill, if desired.