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Ingredients
4 cucumbers (about 3 pounds)
¾ cup yogurt
1 ½ teaspoons salt
3 tablespoons virgin olive oil
⅛ teaspoon cayenne pepper
3 tablespoons lemon juice
1 ½ teaspoons dried dill weed
5 ounces day-old bread, preferably from a baguette or French country-style loaf
⅓ cup chopped fresh parsley or shredded fresh mint
12 lettuce leaves, rinsed and dried (optional)
Nutritional analysis per serving (6 servings)
22 grams carbs; 4 milligrams cholesterol; 182 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 2 grams fiber; 715 milligrams sodium; 5 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim ends off cucumbers and peel. Cut cucumbers in half lengthwise and scrape out seeds with a teaspoon. Cut cucumbers lengthwise into ¾-inch strips. Then cut strips into ¾-inch cubes. (You should have 7 to 8 cups.)
- Step 2
Combine yogurt, salt, oil, cayenne pepper, lemon juice and dill weed in a bowl. Add cucumber cubes and mix well. Refrigerate. (The recipe can be prepared to this point 5 to 6 hours ahead.)
- Step 3
Preheat oven to 400 degrees.
- Step 4
Cut bread into 1-inch cubes, spread on a cookie sheet, and bake for 14 to 15 minutes, until nicely browned and crusty on all sides. Set aside.
- Step 5
At serving time, add the parsley or mint and the toasted bread cubes to the cucumbers. Toss briefly; most of the liquid will be absorbed by the bread. Serve within the next 30 minutes, mounding the salad on lettuce leaves if desired.
Private Notes
Comments
I added two pressed cloves of garlic and some sliced radish, this salad needs a little time to marinate and it is perfect!