Ingredients
- 2 cucumbers - peeled, seeded, and diced
- 1 pinch salt, or as needed
- 1 onion, diced
- ¼ cup crushed pistachios, or to taste
- 1 lemon, juiced and zested
- 2 cloves garlic, pressed
- 3 tablespoons low-fat Greek-style yogurt, or to taste
- 4 lettuce leaves
- 4 small tomatoes, quartered
Why This Dish Is So Special
This salad is fresh, light, and perfect for hot days. The crisp cucumbers combined with a tangy dressing make it a refreshing treat. It’s quick to prepare and uses simple ingredients you likely have on hand.
Cooking Techniques
- Use English cucumbers for fewer seeds and a milder taste.
- Slice cucumbers thinly to help them absorb the dressing better.
- Let the salad rest for at least 10 minutes before serving to enhance the flavors.
- Slice cucumbers thinly to help them absorb the dressing better.
- Let the salad rest for at least 10 minutes before serving to enhance the flavors.
Directions
Sprinkl the cucumbers with salt and letting them sit in a colander for about 30 minutes so they release their water. After that, give them a good pat with a paper towel to get rid of the extra salt and moisture. In a bowl, combine the cucumbers with the onion, pistachios, lemon juice and zest, garlic, black pepper, and a pinch of cayenne. Stir in the yogurt until everything is well mixed. Line a serving bowl with lettuce leaves, then spoon the cucumber mixture into the center and arrange the tomatoes around it. Pop the salad in the fridge for at least half an hour to let the flavors come together before serving.
Serving Inspiration
Serve this salad as a side dish with grilled meats or fish. It also pairs well with sandwiches or can be enjoyed on its own as a light snack. Adding fresh herbs like dill or mint can give it an extra burst of flavor.
Proper Storage Tips
Store the salad in an airtight container in the fridge. It is best eaten within 1-2 days to keep the cucumbers crisp. Avoid adding dressing until just before serving if you plan to store it longer.
