Summer cucumber salad
recipe and photographs by Veronica Yudkevich
This is an easy summer salad, best served for a light lunch, preferably with rye bread. It’s unpretentious, made from usually available ingredients and is just tasty.
Inspired by Russian and Greek cuisines, it gets a nice twist from white miso and fennel fronds.
Note that the sauce should be added just before serving.
Quick and easy cucumber salad
4-5 medium-large cucumbers
2 hard-boiled eggs
a small bunch of chives or 2 spring onions
a small bunch of fennel fronds or dill
3-4 Tbsp sour cream
1 Tbsp white miso (optional)
Cube the cucumbers and eggs, chop the greens and transfer to a bowl.
Mix sour cream, miso, salt and pepper and gently combine with the veggies and eggs in the bowl.
Serve with rye bread or similar.