Ingredients
English cucumber, unpeeled
balkan yogurt
fresh lemon juice
sea salt
white vinegar (DH says you mustn't leave this out)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Controlled temperature for homemade yogurt fermentation
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Controlled temperature for homemade yogurt fermentation
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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You may peel the cucumber if you prefer (I would if it has wax!). Cut it into small cubes and put it in a bowl. Mix in the Balkan yogurt so there is more yogurt than cucumber. Add freshly squeezed lemon juice, sea salt and a little white vinegar, to taste. Enjoy as a cool dish in the heat.