Cucumber Dill Salad

This refreshing salad was inspired by our favorite local German restaurant. We recently went there for lunch and I was craving something fresh to go along with my schnitzel sandwich. I’d never had their cucumber salad, so I tried it, and it was quite tasty!

But when we were done eating, I leaned into my husband and whispered with a mischievous smile, “I bet I could make it better.” I didn’t say this to brag, or because the German restaurant’s version wasn’t yummy, because it was. I only said it because I happen to believe that homemade food is almost always better than the food we eat in restaurants (other than, perhaps, the really great ones). I also said it because I wanted to have that cucumber salad again, adjusted just slightly to my own taste buds, and so I put myself up for a bit of a fun challenge.

I don’t know exactly what the German restaurant uses in their recipe–apparently it’s a secret!–but I knew I wanted to use yogurt as my creamy base (cucumber and yogurt are a classic duo) and a light vinegar to give the cucumbers some brightness and tang. A touch of sugar takes away the pucker and the dill lends an earthiness to the fresh, mild taste of the cucumbers. This is a beautiful salad to serve as we head into the warmer months, and it would go perfectly with anything from Indian curry to summer barbecue.

1 cucumber, sliced as thinly as possible

2 Tb. fresh dill, chopped

2 Tb. champagne vinegar (or white wine vinegar, or any light vinegar)

3 Tb. plain, whole milk yogurt

2 ½ tsp. sugar

Salt and freshly ground pepper, to taste

Combine the cucumber and dill in a medium bowl. In a small bowl, whisk together the champagne vinegar, yogurt, and sugar. Pour the dressing over the cucumbers and lightly stir. Season to taste with salt and freshly ground black pepper. You can serve this immediately, or let it marinate in the fridge for several hours or overnight. Garnish with more fresh dill and freshly ground pepper (optional).

Serves 4 people as a side dish.

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Kate Harvey

Kate Harvey is a writer, classical pianist, and young wife who lives with her Army helicopter pilot husband in Southern Alabama, where they are currently stationed. She graduated in December 2009 from the University of Notre Dame with degrees in American Studies and Piano Performance. In May 2012, Kate received her Master of Music degree in Piano Performance from Purchase College in New York. She is the co-author (along with her father and photographer brother) of a cookbook entitled Finger Lakes Feast, which was published in November 2012 by McBooks Press. Kate recently began a writing blog called Something Ivory where she blogs about married life, food and cooking, modern womanhood, music, thrifting and antiques, and faith. She can be reached at kate.z.harvey@gmail.com.