spring means salad season.

Inspired by cucumbers (oh dear) at the grocery store, I tackled a perennial favorite: Guglhupf’s cucumber salad.  For ten years or more, I’ve ordered only this salad as my chosen side when enjoying a sandwich, quiche, or savory tart at Durham’s Guglhupf Cafe.  The crunch of fresh vegetable, the tang of yogurt and onion, the refreshing dill–it’s like sour cream and onion chips, only hydrating & healthful.

Serves 2

1 cucumber, seeded and sliced

1 tiny shallot, minced

1 teaspoon rice vinegar

1 generous tablespoon greek yogurt

2 tablespoons chopped fresh dill

1 generous pinch salt

Combine all ingredients, taste summer.