Tangy Cucumber Salad

 

The combination of yogurt, acid and salty feta in this cucumber salad give it a bright tangy note that makes it a classic summer side dish. I've simplified the preparation and ingredients for a weeknight dinner. If you have more time, you can go all the way with the original Food52 recipe. I recommend the long skinny English cucumbers, or mini seedless Persians for this salad.

Tangy Cucumber Salad
Adapted from Food52

Serves 5

1/4 cup plain yogurt

1/8 cup mayonnaise

1 tsp cider vinegar

1 Tblsp lemon juice

2 Tblsp chopped dill, cilantro or mint

2 Tblsp crumbled feta

salt and pepper

1 1/2 English cucumbers, quartered the long way and sliced

In a small bowl combine the yogurt, mayonnaise, vinegar, lemon, herbs and feta. Taste and season the dressing with salt and pepper.

Put the sliced cucumbers into a medium glass or ceramic bowl. Toss well with the dressing and cover with plastic wrap. Chill for 30 minutes or more to allow the flavors to mingle. Serve cool or at room temperature.