Turkish Cucumber Salad

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Dill, Fresh
  • 2 Garlic cloves
  • 1/2 cup Mint, fresh
  • 1 1/2 lbs Persian cucumbers
  • 1/3 cup Red onion

• Condiments

  • 1/8 cup Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 Pepper, Cracked
  • 1 generous pinch Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Greek yogurt, plain
  • 1/2 cup Sour cream

• Liquids

  • 1/8 cup Water

Found on feastingathome.com

Description

Ingredients

• 1 ½ lbs Persian cucumbers ( 7-8 small cucumbers or 2 English Cucs )
• ½ Cup to 1 Cup fresh dill- chopped
• ½ Cup fresh mint- chopped
• ⅓ C finely sliced red onion
• ¾ C plain Greek yogurt
• ½ C Sour cream ( or sub yogurt)
• ⅛ C fresh lemon juice, plus more to taste
• 2 garlic cloves- finely minced or grated
• ½ tsp kosher salt
• cracked pepper
• generous pinch sugar
• 1 T olive oil
• ⅛ C water

Directions

• Rinse cucumbers under cold water. If using Persian or English cucumbers, leave peels on. Using a mandolin, or sharp knife, slice into thin uniform disks and place in large bowl. Add chopped dill, chopped mint and thinly sliced onions.
• In a small bowl, combine the rest of the ingredients -yogurt, sour cream, lemon juice, minced garlic, salt pepper, sugar, olive oil and water, and stir until smooth. Pour over cucumbers and stir to combine. Taste for salt, and lemon, adjusting if necessary. Refrigerate until ready to serve.
• Details
• Prep time: 15 mins Cook time: Total time: 15 mins Yield: 6