Persian Cucumber and Yogurt Layered Salad

Persian Cucumber and Yogurt Layered Salad

2 cups Greek yogurt
3 ice cubes
Salt to taste
Freshly ground black pepper to taste
2 Persian or 1 large cucumbers, diced
1 small onion or the white part of 2 scallions, diced
4 radishes, sliced thin
2 tablespoons dried currants
1/4 cup chopped walnuts, toasted
6 sprigs fresh mint, chopped

Stir 1/2 cup cold water into the Greek yogurt and add the ice cubes. Stir. Season to taste with salt and freshly ground black pepper. Spread the yogurt mixture into the bottom of a shallow serving dish or casserole.

Sprinkle the cucumbers, onion, radishes, currants, and walnuts over the yogurt. Top with the mint and serve, garnished with edible flowers if available.

Serves 4-6

Find this story online: