Snezhanka Salad (Bulgarian Cucumbers in Yogurt)
Refreshing summer dish that can be served as an appetizer or side dish.
Equipment
- 1 Large Bowl
- 1 Cutting board
Ingredients
- 1 medium size cucumber (peeled and diced)
- 1 Bulgarian yogurt
- 100 g walnuts
- 4 garlic cloves
- 4 tbsp olive oil
- salt
- 1 bunch dill (chopped)
- 1 tbsp extra virgin olive oil
- black pepper
Instructions
- Peel and dice the cucumber, remove the seeds then drain it as much as you can.
- Peel off the garlic cloves and minced them. Then mix it well in a large bowl with salt and pour in the olive oil.
- Add all ingredients together into a large bowl mix well and place in the refrigerator for at least 1 hour.
- Sprinkle on top some fresh diced dill. Serve cold.