Frances Bissell

Cucumber and Mint Salad

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

Ingredients

  • 2 cucumbers
  • 1 tbsp sea salt
  • 2 heaped tbsp thick plain yoghurt
  • ½ tsp chilli paste, or to taste
  • 2–3 garlic cloves, peeled and crushed
  • 1 tbsp chopped fresh mint
  • mint leaves, to garnish

Method

Peel the cucumbers, cut them in half lengthways, and scoop out and discard the seeds. Thinly slice the cucumber and place in a sieve set over a bowl. Sprinkle with salt, turning the slices with a spoon to make sure that all the cucumber is well salted. Leave it to disgorge its juices for 4–5 hours, or even overnight. A great deal of liquid will be given off. Rinse the cucumber thoroughly, and dry it well in a clean tea-towel. Mix the cucumber into the yoghurt with the chilli paste, garlic and chopped mint and leave it to stand for 30–40 minutes before serving in order for the flavours to blend. Garnish with mint leaves.

Variations

Omit the chilli paste and mint, use 4 garlic cloves and 8 tablespoons yoghurt, and stir in a handful of finely chopped, mixed, fresh herbs.

Mix the prepared cucumber slices with 2 tablespoons finely chopped chives, 1 tablespoon finely chopped fresh dill and a light dressing of extra virgin olive oil, lemon juice and a little sugar and freshly ground black pepper to taste.

Dice, rather than slice, the cucumber, disgorge as above, and then mix with an equal quantity of diced melon (watermelon would give a nice colour contrast). Sprinkle with a little sugar and freshly ground white pepper, and stir in 4 tablespoons thick plain yoghurt and 1 tablespoon white wine vinegar.

Salad Elona is a classic mixture of sliced cucumber (prepared as above) and sliced strawberries, arranged in alternating concentric circles, seasoned with freshly ground white pepper, and sprinkled with balsamic vinegar and a little extra virgin olive oil.

© 1995 Frances Bissell. All rights reserved.