Lee’s Cucumber Salad with Mint and Yogurt

2 English cucumbers, trimmed
½ tsp. kosher salt
¾ cup plain low-fat or whole-milk yogurt
1 Tb. olive oil
2 tsp. wine vinegar
½ bunch fresh mint, leaves removed from stems

1. Slice the cucumbers thinly and lay on a baking sheet lined with paper towels. Sprinkle with salt and refrigerate, uncovered, for 1 hour.

2. In a bowl, whisk the yogurt, oil, vinegar, salt and pepper together. Chop half the mint and stir into the yogurt mixture.

3. Remove the cucumbers from the refrigerator and pat dry. Add the cucumber slices along with the whole mint leaves into the yogurt mixture. Stir gently and refrigerate for several hours.

Serves 4.

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