Ingredients | |
---|---|
3 | cucumbers |
1 bunch | dill |
1 bunch | parsley |
1/3 cup | mint |
4 tbsp | red wine vinegar |
1 tsp | salt |
1 tsp | black pepper |
3/4 cup | greek yogurt |
– | zest of 1 lemon |
1 tbsp | olive oil |
– | pickled onions, to your preference |
2 tsp | toasted nigella seeds (optional) |
1 tsp | cumin (optional) |
Serves 3-4 as and Appetizer or Side Dish
Cut the cucumbers in half lengthwise, then cut them in half again, creating long quarters. Chop quarters into roughly 2-inch pieces. Finely chop herbs, or place them in a food processor and pulse. Toss the cucumbers, herbs, vinegar, salt and black pepper in a medium bowl.
Mix yogurt, lemon zest and olive oil in a small bowl. Put the yogurt on your serving plate, then stack the cucumbers. Top with pickled onions, seeds, and cumin on top.