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Cucumber and olive salad with spring onions

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • n. B. Salt
  • 50 g olives, black, without stones
  • 59 g green olives, pitted
  • 2 spring onions
  • 1 chili pepper(s), pickled mild
  • 100 g natural yogurt
  • 1 tbsp lemon juice
  • n. B. Pfeffer
  • 1 tbsp olive oil
  • ½ tsp thyme, dried
  • 1 tbsp dill, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

Wash the cucumber and cut into chunks. Season with salt and let it sit for about 10 minutes. Chop the olives. Wash the spring onions and finely slice them along with the chili pepper. For the dressing, mix the yogurt with the lemon juice, salt, and pepper in a bowl, then whisk in the olive oil. Add the thyme. Mix all ingredients together and garnish with dill. Season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cucumber and olive salad with spring onions

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