Ingredients
1 cucumber
2 tablespoons plain Greek yogurt
1 clove garlic, finely diced
¼ cup chopped dill
white wine vinegar
olive oil
Maybe this summer’s extraordinary heat wants to tell me something, maybe it’s a message from the universe along the lines of “dedicate your blog to finding new ways of quenching thirst and staying cool”, because that is what this operation has lately turned into: complaining about the heat, experimenting with foods that cater to the illusion of coldness and being grateful for the invention of central airconditioning.
On days of scorching heat when putting anything above room temperature in my mouth seemed like outright torture, I’ve found some relief in the cold florets of cauliflower salad, the icy sweetness of limoncello and the simplicity of a slice of buttered bread with radishes.
This cucumber salad is the latest addition to my collection of how to survive summer during a heat wave. It is an old classic and because of the creaminess of the yogurt, this salad can even be eaten as a light lunch with some bread - if at work, maybe it will be a good idea to leave out the garlic...
Start with grating the cucumber as thinly as possible. Add in first the yogurt, then the dill (you cannot overdose on the dill), garlic, oil, vinegar, salt and pepper to taste. On really hot days, put the salad in the fridge and enjoy once adequately chilled.
Life is good!
