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.
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.