Peel cucumber length ways into long ribbons, retaining the flesh down to the pips and then discard the core. Cut tomatoes into quarters, and then mix with cucumber. Add chopped dill, along with salt and pepper to season and fold in yogurt. Chill for 1 hour.
This is a great low fat salad to accompany grilled fish and chicken but can also be used as a wrap filling for the lunch box.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!