creamy cucumber salad

prep: 10 MINUTES | total: 10 MINUTES | serves 6

I came up with this recipe as a way of putting cucumbers to good use in the summer. Our garden is always overflowing with them, and so is the farmers market. So I thought about the traditional cucumber salads that you find on most cookout tables in the warmer months, which are usually made with sour cream and mayonnaise. I wanted to satisfy the itch for something creamy, but I didn’t want to hide all that crunchy, juicy freshness of the cucumbers. So my recipe calls for a combination of tangy Greek yogurt and briny feta cheese, which gives you the same decadent texture but with an extra zip of flavor and none of the heaviness. It’s the perfect side dish for just about any meal, whether it’s something meaty off the grill or a light lunch.

1 cup plain Greek yogurt

½ cup crumbled feta cheese

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

2 tablespoons finely chopped fresh dill

2 large English cucumbers, sliced

½ small red onion, thinly sliced

Kosher salt and freshly ground black pepper

In a large bowl, combine the yogurt, feta, lemon juice, vinegar, and dill. Stir until combined. Fold in the cucumber slices and red onion and season to taste with salt and black pepper. Serve.