Creamy Cucumbers
Crisp cucumbers are my favorite summertime side. I never get tired of them! I usually dress them lightly in oil and vinegar and call it a day, but I came across an idea to toss them in a garlicky sour cream sauce and couldn’t stop thinking about it. Of course, I subbed the sour cream for my beloved greek yogurt and when I took my first taste test I ate half the bowl without realizing it. There’s some sort of alchemy that happens when you combine an acid with some creaminess, a bit of slick olive oil, and a bit of surprise fire from the grated garlic. I can’t stop eating them.
Ingredients:
Makes 4-6 servings.
2 large persian or English cucumbers (these tend to be less watery and seedy!)
½ cup greek yogurt
1 garlic clove, finely grated
1 tablespoon apple cider vinegar
1 tablespoon olive oil
½ teaspoon salt
fresh pepper to taste
Directions:
In a large bowl, combine all of the ingredients except the cucumbers. Slice the cucumbers thinly and add them to the dressing. Give them a toss and a taste and adjust the seasoning. Pop the bowl in the fridge for a few minutes while to finish up the rest of your meal to let the flavors mellow and come together. Enjoy!
