Cucumber Dill Salad

My friend Trish and I made this salad all the time when we lived overseas in Moscow. I used to buy fresh cucumbers, tomatoes, and dill from a wonderful toothless old woman at a kiosk around the corner from my apartment. I make this every summer as the dill is ripening in my herb garden -- it brings back good memories.

Ingredients:

1 large, fresh cucumber
2 roma tomatoes
2 tbs. fresh dill, chopped
3 tbs. white vinegar
1 tsp. salt
1/4 cup sour cream

Peel the cucumber and slice into 1/4 inch slices. Seed and dice the tomatoes. Toss lightly with chopped dill. In separate bowl, mix together vinegar, salt, and sour cream. Whisk until smooth. Pour over vegetables and dill. Cover and refrigerate 1 hour, to blend the flavors. Serve cold.

Enjoy!

Minted Cucumber Yogurt

This side has an Indian flavor because of the cumin. If you prefer more of a Greek twist, skip the cumin and add some fresh lemon juice. I like the mint to be fresh from the garden. It cools you down instantly in hot weather.

Ingredients:

2 cups plain yogurt
1 cucumber with skin
6 mint leaves, plus garnish
1/2 tsp. cumin seeds
salt and cayenne pepper to taste

Heat small frypan over medium heat. Place cumin seed in dry pan to toast, stirring constantly until fragrant, about 5 minutes. Remove from pan and set aside to cool. In medium mixing bowl, shred cucumber, being sure to catch the juice in the bowl. Roll the mint leaves together and cut into slivers. Place in bowl with cucumbers. Add toasted cumin, yogurt, cayenne and salt (I use about 1/4 tsp - 1/2 tsp each). Mix well and refrigerate. Garnish with fresh mint for serving, if desired.

Enjoy!