Now that Persian cucumbers are available, those of us who love cucumber salads can pursue our passion year-round. Similar tasteful, refreshing, and simple salads come from many cultures, but I think this one is the best I have ever tasted.
Serves: 4 - 6
Prep: 10 minutes plus chilling time 3 hrs – overnight
Ingredients:
2 small Persian cucumbers
1 small onion, or the white parts of 2 spring onions
2 radishes
48g currants or dried cranberries
63g dried apricots, diced
43g walnuts, roughly chopped
6 sprigs fresh mint, chopped
4 tbsp chopped fresh dill
Kosher salt and freshly ground black pepper, to taste
About 240g plain yogurt
2 tbsp chopped fresh coriander (optional)
Method:
- Dice the cucumbers, the onion, and the radishes, and put them into a ceramic bowl. Add the currants, apricots, and walnuts with half the mint and half the dill, and salt and freshly ground pepper to taste. Spoon the yogurt on top just to cover, and stir it in. Cover, and let the salad sit in the refrigerator for a few hours or overnight.
- Just before serving, sprinkle the salad with the remaining mint and dill and, if you want, coriander. Serve chilled.
Recipe adapted from: My Life in Recipes by Joan Nathan. Copyright © 2024 by Joan Nathan. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved.
