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Cucumber Dill Salad

Debra Redalia

 

Cucumber Dill Salad with early torpedo onion, raisins, and yogurt.


 
I had already had some dill from making Garlic Dill Brine Pickles and the very next morning there were half-price Persian cucumbers at my favorite produce stand, so I had to make a cucumber salad with fresh dill. I love the smell of fresh dill.

I also added chopped early torpedo onion from the farmer’s market and Strauss Organic Whole Milk Greek Yogurt.

At the last minute, as I was taking the photo I suddenly had the idea that it needed a few raisins as well, and that really made the salad special. Just a few, really, i can count them on top—15 I think—but just those few raisins gave it a nice sweetness. We get this big juicy raisins from the farmer’s market that are so much better than raisins in a box.

That’s it. No recipe required. Just chop and toss together the ingredients and use enough yogurt to just coat everything and bring it together and you’ve got a salad.

Larry and I both LOVE this salad. I made enough for two nights so we get to have it again tonight. It’s waiting for me in the refrigerator.
 

Ingredients for Cucumber Dill Salad: Persion cucumbers, early torpedo onion, and dill.