Yogurt Mint Cucumber Salad
From Cook’s Illustrated. Published July 1, 1997.
Serves 4 as a side dish.
1 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1/4 cup minced fresh mint leaves
2 small cloves garlic , minced
1/2 teaspoon ground cumin
Table salt and ground black pepper
3 medium cucumbers , sliced, salted, and drained (see directions)
To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
Whisk first five ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.