Camp Janet's Culinary Delights by Janet

This is an healthier alternative to the usual sour cream and dill cucumbers dish. It's refreshing year round. I use the Greek low fat yogurt but regular low fat yogurt will work just as well. This recipe was from Cook's magazine who thoroughly tests recipes. I was going to skip the salting/pressing step for the cukes but ended up following the recipe exactly as written. You'll be amazed at how much liquid actually comes out of the cukes. I also like to seed my cucumbers as well as peel them and also omitted the garlic.

Yogurt Mint Cucumber Salad

3 medium cucumbers, peeled, halved lengthwise and sliced 1/4 inch thick on the bias.
Table salt
1 cup plain low-fat yogurt
1/4 cup minced fresh mint leaves
2 Tbls. olive oil
2 small garlic cloves, minced
1/2 tsp. ground cumin
Ground black pepper

Toss the cucumbers with 1 Tbls. salt in a strainer or colander set over a bowl; weight with water-filled, 1 gallon zipper-lock bag, sealed tight. Drain cucumbers for at least 1 hour or up to 3 hours, then rinse, and pat dry with paper towels.

Whisk yogurt, mint, oil, garlic, cumin, and salt and pepper to taste in a medium bowl. Add cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.