Cucumber Salad

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Balkan Cucumber Salad

• 1/4 cup very thinly sliced red onion
• 1 cucumber, preferably a long English cucumber (we get them in our CSA box) *
• 1/2 tsp. salt
• Freshly ground black pepper
• 3/4 cups plain yogurt, drain off any accumulated liquid. **
• 1 clove garlic, minced
• 2 tbs. fresh mint leaves, minced
• 4 tbs. (packed) finely minced parsley
• 2 scallions, finely minced (greens included)
• 2 tbs. freshly minced dill (dry is OK if that's all you've got)
• 1/2 cup chopped walnuts, lightly toasted (or not)

Cut the cucumbers into thin rounds and place in a medium-sized bowl.
Add remaining ingredients except for walnuts, and mix well. Cover and refrigerate until serving time.
Sprinkle the walnuts on top just before serving.

Adapted from The Moonshadow, a weekly newsletter of the Blue Moon Community Farm

* No need to peel these seedless cucumbers.  If you have the standard ones, I'd peel them and remove some of the seeds.

**  You could probably also use sour cream instead of yogurt

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