![Cucumber-Mint Salad with Creamy Lemon & Greek Yogurt Vinaigrette](https://cdn.statically.io/img/www.foodandwine.com/thmb/AdgmC7OBtmrsm2ZuRWao0mYUuqs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201310-xl-cucumber-mint-salad-with-creamy-greek-yogurt-vinaigrette-2000-4acf9b937fd0472f967122fbcb94bd1c.jpg)
Ingredients
Vinaigrette
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¼ cup extra-virgin olive oil
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1 lemon (medium zested)
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3 tablespoon lemon juice (freshly squeezed)
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3 tablespoons Greek yogurt
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2 tablespoons minced shallots
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1 teaspoon brown sugar
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½ teaspoon Dijon mustard
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½ teaspoon kosher or sea salt
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Fresh cracked black pepper (to taste)
Salad
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3 cucumbers (medium sliced (about 4 cups))
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¼ cup chopped spearmint
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Kosher or sea salt (if necessary)
Directions
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In a bowl whisk together the vinaigrette ingredients. Chill until ready to serve.
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Pat the cucumber slices dry between paper towels. Combine with the mint in a large bowl. Toss with the vinaigrette and season with additional salt, if desired. Serve chilled.
Make Ahead
The vinaigrette can be prepared one to two days in advance.