As the weather begins to warm up, I like to serve cold salads in numerous ways. One of my favorites is Cucumber Salad in a Creamy Dill Sauce. This week I was flipping through a cookbook given to me from my God-Daughter for a Christmas gift . . . “Barefoot Contessa Back To Basics” by Ina Garten, and found her version of this chilled salad. Ms. Garten, just like me, says that she loves cucumbers.
Her recipe is different than most traditional recipes in that she uses hothouse cucumbers and yogurt to create a “lighter and sweeter” flavor, rather than mayonnaise and/or buttermilk. There is also no sugar in this, which you might want to add if you like. One of the noticeable differences unique to her recipe that really makes a huge difference is that she drains the excess liquid from both the cucumbers and the yogurt. This produces a more silky, creamy sauce that is far less runny!
I also used some fresh dill from my garden instead of the jarred variety. Ina states that this cucumber salad is perfect to pair with grilled chicken and guess what we had for dinner? Grilled chicken! So I had to try her recipe! This recipe makes quite a lot, so I recommend cutting it in half if you don’t have many people to serve.
What You Need: Instructions Notes very slightly adapted from Ina Garten’s “Barefoot Contessa Back To Basics”
What You Need:
very slightly adapted from Ina Garten’s “Barefoot Contessa Back To Basics”