1 cup Greek yogurt
1 tablespoon fresh dill weed, chopped
2 teaspoons granulated sugar
1 large cucumber, peeled and diced (see note)
cup chopped onion
cup chopped bell pepper
In a large serving bowl, combine yogurt, dill and sugar. Add cucumber, onion and pepper, mixing until ingredients are evenly coated. Refrigerate at least 2 hours and serve chilled. Excellent served with lamb or fatty fish. Makes 3 cups. Kitchen Ade Note: Seed cucumber, if desired. To enhance the flavor of the salad, a pinch of salt and splash of rice vinegar may be added, to taste.
Peninsula Clarion ©2013. All Rights Reserved.