Enough about the weather though lets get to the dish! This salad is a shameless ripoff of my roommate Sharon's many iterations of Israeli salad. She makes hers with a few added and deleted ingredients so I'm not giving away any trade secrets here. The cucumbers and tomatoes meld perfectly with the avocado and mozzarella cheese to create a harmonious and completely delicious taste experience. I would probably eat this even without dressing if given a bit of salt. Seriously the flavors are packing some punch for how simple this is. The dressing though is all me. I grew up around a ton of Greek food so every now and again I get a strange craving for dill. I have learned not to question it too much. I basically made the recipe that I use for my tzatziki and played around with measurements in order to get the consistency to be dressing like. When mixed together these two Mediterranean dishes play off each other so well I'm surprised I didn't start doing this ages ago; it's magic! So enjoy this light bright dish for the next couple months or all year round.
Today's Cast of Characters:
What to Do:
Serve it up how ever you choose and enjoy!
|Cucumber Tomato Salad with Yogurt Dill Dressing|
1 personal container plain Greek yogurt
4 teaspoons olive oil
1.5 teaspoons red wine vinegar
1 clove garlic
About 1/8 cup diced cucumber or a small handful
2 tablespoons mint
3 or so heaping tablespoons of dill (depending on your taste)
Salt to taste (I use about 1/4 teaspoon)
For the Salad:
5 to 6 tomatoes on the vine
About 1/2 a tub of cieglini mozzarella
Directions:1. Dice the cucumber into bite size pieces. Lightly salt and let them rest for 10 minutes.
2. Put the yogurt, olive oil, vinegar, garlic and 2 tablespoons of dill in a food processor and blend until smooth. Add in a small handful of cucumbers after they have rested for 5 minutes. Blend until smooth. Add in a bit of salt and the reserved heaping tablespoon of dill and blend until mixed and the dill is in smallish pieces.
3. Place the dressing in the refrigerator to firm up.
4. Carefully pour out the water from the cucumber bowl. Dump them onto a paper towel or two and pat them dry, squeezing out a bit of the moisture if you want.
5. Dice up the mozzarella and tomatoes, add to bowl of cucumbers and stir until well blended. Dice up the avocado and throw that in as well. Stir until blended but not mushy.
6. You can either serve up the salad and let everyone dress their portion individually or mix in what you think is an appropriate amount and keep the rest of the dressing to enjoy later.