Caroline Schiff’s herby Cucumber Yogurt Salad is THE summer salad you need —creamy, cool, and tangy with Ellenos Plain Unsweetened yogurt. Grab some Ellenos, some cucumbers, and a handful of herbs, and mix it up in mere minutes for every picnic, BBQ, and summer meal.
Ingredients:
- 2 tablespoons olive oil
- 1 large shallot, finely minced
- 1 cup Ellenos Plain Unsweetened yogurt
- 1 handful cut chives + a little for garnish
- 1 handful chopped dill + a little for garnish
- 1 tablespoon white wine vinegar
- 1 tablespoon dried garlic flakes or 1 teaspoon garlic powder
- Salt and fresh black pepper to taste
- 1 large English cucumber, sliced into ¼” rounds
Equipment:
- Mixing bowl
| YIELD | PREP TIME | COOK TIME | TOTAL TIME |
| 4-6 servings | 15 minutes | N/A | 1 hour 15 minutes
(includes time to chill) |
Instructions
- In a mixing bowl, combine the olive oil, shallot, Ellenos yogurt, chives, dill, white wine vinegar, and dried garlic flakes or garlic powder. Mix well. Season to taste with salt and pepper.
- Add the cucumber to the yogurt mixture and gently mix until the cucumber slices are fully coated in the dressing.
- Cover and chill for 1 hour. When ready to serve, transfer the salad to a serving bowl and garnish with the remaining herbs.
