Recipes Salads Vegetable Salad Cucumber-Mint Salad with Creamy Lemon & Greek Yogurt Vinaigrette 5.0 (1) 1 Review A simple salad of cucumbers and fresh spearmint comes together perfectly with a lemony, creamy vinaigrette made from Greek yogurt. Slideshow: More Salads By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on January 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 4 Ingredients Vinaigrette ¼ cup extra-virgin olive oil 1 lemon (medium zested) 3 tablespoon lemon juice (freshly squeezed) 3 tablespoons Greek yogurt 2 tablespoons minced shallots 1 teaspoon brown sugar ½ teaspoon Dijon mustard ½ teaspoon kosher or sea salt Fresh cracked black pepper (to taste) Salad 3 cucumbers (medium sliced (about 4 cups)) ¼ cup chopped spearmint Kosher or sea salt (if necessary) Directions In a bowl whisk together the vinaigrette ingredients. Chill until ready to serve. Pat the cucumber slices dry between paper towels. Combine with the mint in a large bowl. Toss with the vinaigrette and season with additional salt, if desired. Serve chilled. Make Ahead The vinaigrette can be prepared one to two days in advance. Rate it Print