Creamy tomato and cucumber salad with garlic and Greek yoghurt.
This is one of those recipes that rescues any summer table. A fresh, creamy tomato and cucumber salad that brings together the best of crisp vegetables and a creamy, tangy garlic dressing made with Greek yoghurt.
The salad takes no time to throw together and is a genuine all-rounder that goes with everything from barbecue food to spiced Danish meatballs (frikadeller) and juicy chicken, or as a filling for a pitta bread. It is the kind of salad you come back to again and again – simple, full of flavour and always a hit.
If you want to make it a little ahead, remember to salt and drain the tomatoes and cucumber – that way the dressing keeps its lovely creamy consistency. And the best part? It tastes heavenly when it has just been made.
Creamy tomato and cucumber salad
Ingredients
- 200 g Greek yoghurt, preferably 10% fat
- 1 clove garlic, grated or crushed
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 300 g cucumber, cut into large dice
- 300 g cherry tomatoes, diced
- 1 small red onion, cut into thin strips
- Salt and freshly ground pepper
- Finely chopped dill (optional)
Method
- Tip the diced cucumber and tomatoes into a sieve, season with salt and leave them to drain.
- Meanwhile, stir together the Greek yoghurt, garlic, mustard and lemon juice for the dressing.
- Stir the cucumber and tomatoes so they release as much liquid as possible, then pat the surface dry with a little kitchen paper.
- Tip the cucumber, tomatoes and red onion into the dressing and stir well – together with the dill, if using – then season with freshly ground pepper and salt if needed.
- Leave the salad to stand for a little while, then taste again to see whether it needs more salt and freshly ground pepper.The salad tastes best within the first couple of hours; after that the vegetables may start to release more liquid.
Nutrition
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