Cucumber, Yogurt, and Mint Sauce

1. 1

   Rinse and dry the cucumbers, but dont peel them.

2. 2

   Trim the ends and slice thinly crosswise, 1/8 inch or less.

3. 3

   Put all the slices in a bowl, and toss them well with the salt; turn the slices into a colander, and set it over the bowl (or in the sink).

4. 4

   Let the cukes wilt and release their juices for at least an hour, but 2 to 3 hours is better; then toss the slices gently once or twice so the liquid drains off.

5. 5

   Shortly before serving, pick up a handful of slices and press them between your palms.

6. 6

   Dont crush or break them, but squeeze firmly, to get out as much liquid as you can.

7. 7

   Put all the squeezed slices in a bowl, separating them if theyre stuck together; plop the yogurt into the bowl, and fold it into the cukes.

8. 8

   Fold and toss in the mint, lemon juice, and olive oil.

9. 9

   Taste, and add more salt (or more yogurt, or any of the other seasonings) as needed.

10. 10

    Heap into a small bowl for serving.

11. 11

    Refrigerate any leftoversthe yogurt may get watery, but the slices will still be tasty, and it will last for 2 or 3 days

12. 12

    A refreshing complement for grilled and poached fish or chicken.

13. 13

    Good with anything spicy, roasted, or grilled.

14. 14

    A spoonful will make any sandwich better and juicier.

* Per serving · 4 servings · Values may vary.

No additional tips available.