Cucumber Salad with Yogurt, Mint, and Raisins

Name: Cucumber Salad with Yogurt, Mint, and Raisins
Yield: Serves 6
Cuisine: Asia
Ingredients: 3 tablespoons chopped fresh mint; ¾ cup yogurt; ¼ cup chopped toasted walnuts; Salt and freshly ground pepper; 1 tablespoon minced garlic; 2 tablespoons olive oil; 3 cups diced (½ inch) cucumbers, preferably English or Japanese (see Note)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is a wonderful addition to the Middle Eastern mezze platter, but we also love to serve it with shish kabobs. You could thin this with more yogurt and some ice water and serve it as a summer soup as well.

Ingredients

¼ cup raisins
1 tablespoon minced garlic
2 tablespoons

Asia
Vegetarian
Soup
Gluten-free
Summer

Method

Plump the raisins in hot water to cover about 15 minutes. Drain well, reserving the soaking liquid.

Heat the garlic in the olive oil for a minute or two just to remove the bite. Let cool.

Combine the raisins, garlic with oil, cucumbers, yogurt, mint, and walnuts in a mixing bowl. Season to taste with salt and pepper. Add the raisin soaking liquid to taste for a pleasing balance