Scale

4 large cucumbers, peeled

½ teaspoon salt

2 cups low-fat plain yogurt

2 teaspoons lemon juice

2 to 4 cloves garlic, minced

Freshly ground pepper, to taste

2 tablespoons chopped fresh parsley or mint

1 tablespoon extra-virgin olive oil

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Cut cucumbers in half lengthwise, seed, and slice into thin pieces. Sprinkle with salt and let rest 20 minutes.

Mix yogurt, lemon juice, garlic, pepper, parsley or mint, and olive oil in a bowl until smooth.

Drain cucumbers and toss them with the yogurt dressing. Chill 10 minutes before serving.

For a fresher flavor, use mint instead of parsley. This salad keeps well for up to 3 days in the fridge. Stir before serving.