1/2English hothouse cucumber, cut into a small dice (no need to peel)
2cloves fresh garlic, minced
1 1/2teaspoonsfresh lemon juice, from about 1/4 lemon
2tablespoonsminced fresh dill, plus more to garnish
1tablespoonfinely-sliced fresh mint, plus more to garnish
1tablespoonfinely-minced chives (optional)
1 1/4teaspoonskosher salt, divided
Toss the cucumber with one teaspoon of salt and let drain in a colander for 30 minutes or up to 24 hours. Do not rinse or pat dry.
In a small mixing bowl, combine the remaining 1/4 teaspoon of salt, yogurt, mint, dill, chives, garlic, and lemon juice. Stir to combine.
Gently pat the cucumbers dry with a paper towel. Add the cucumbers and stir to combine. Taste for seasoning. It may need another pinch of salt or a touch more lemon. Garnish with a handful of fresh herbs on the side, and serve with pita chips, crudités, or use as a sauce. Will keep several days, refrigerated.
A recipe from Unpeeled. Copyright 2020. All rights reserved.