Cucumber Salad

Once upon a time, I found a recipe for this in one of Nigella’s cookbooks.  Fast-forward eight months and I haven’t looked at the recipe in ages.  We just go fast-and-loose, eyeballing all the way.

Sometimes we eat this as a side dish, other times it doubles as tzatziki.  I’m sure you could re-purpose it on top of fish as well if you put your mind to it.  It’s healthy, it’s filling, and besides the yogurt is not terribly expensive to make.


  • One Cucumber, seeded and chopped
  • One bunch green onions, beheaded and finely chopped
  • 1/2 bunch parsley or cilantro, roughly chopped
  • 1 jalapeno, minced (optional)
  • Plain greek yogurt
  • 1 t dried dill
  • 1 t salt
  • 1/2 t pepper


  • In a medium-sized bowl, combine cilantro/parsley, green onions, cucumber, and jalapeno if desired.
  • Incorporate greek yogurt to desired consistency, keeping in mind the fact that the salad will get “looser” as it sits in the fridge.  I find that a cup or a cup and a half works fairly well.  Stir
  • Incorporate dill, salt and pepper to taste.  Stir and refrigerate for 30 minutes prior to serving
  • Serve over falafel/gyros/chicken, with pita or as a side dish!

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