Provided by Jacques Pepin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim ends off cucumbers and peel. Cut cucumbers in half lengthwise and scrape out seeds with a teaspoon. Cut cucumbers lengthwise into 3/4-inch strips. Then cut strips into 3/4-inch cubes. (You should have 7 to 8 cups.)
- Combine yogurt, salt, oil, cayenne pepper, lemon juice and dill weed in a bowl. Add cucumber cubes and mix well. Refrigerate. (The recipe can be prepared to this point 5 to 6 hours ahead.)
- Preheat oven to 400 degrees.
- Cut bread into 1-inch cubes, spread on a cookie sheet, and bake for 14 to 15 minutes, until nicely browned and crusty on all sides. Set aside.
- At serving time, add the parsley or mint and the toasted bread cubes to the cucumbers. Toss briefly; most of the liquid will be absorbed by the bread. Serve within the next 30 minutes, mounding the salad on lettuce leaves if desired.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 694 milligrams, Sugar 7 grams, TransFat 0 grams
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