A Pati Jinich Recipe

Yogurt and Cucumber Salad with Herbs

8 servings

Ensalada de Yogurt con Pepino y Hierbas

Ingredients

4 cups Greek whole-milk yogurt
3 cloves garlic, peeled and finely chopped or pressed
4 scallions, tops and bottoms discarded, and white and light green parts thinly sliced
3 tablespoons chopped fresh mint, plus more whole leaves for garnish
3 tablespoons chopped fresh cilantro, plus more whole leaves for garnish
3 tablespoons chopped fresh tarragon, plus more whole leaves for garnish
2 tablespoons chopped fresh dill, plus more whole leaves for garnish
2 tablespoons chopped fresh oregano, plus more whole leaves for garnish
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
5 to 6 small Persian or mini cucumbers, grated and pressed in a strainer to remove excess liquid
1 to 2 serrano chiles, stemmed and finely sliced, or more to taste
2 to 3 radishes, halved and thinly sliced, for garnish
¼ cup chopped pecans, for garnish
¼ cup pine nuts, for garnish
Olive oil, for garnish

In a large bowl, combine the yogurt with the garlic, scallions, the chopped mint, cilantro, tarragon, dill and oregano, and the salt and pepper. Add the cucumber and serrano and mix. Cover and, if you have time, place it in the refrigerator for at least 30 minutes.
Remove from the refrigerator, scrape into a serving bowl, top with the fresh herb leaves reserved for garnish, the radishes, pecans and pine nuts, a drizzle of olive oil, and sprinkle of salt and pepper.