Are you looking for something simple to serve as a first course? This recipe is anything but revolutionary, but I was surprised to see that it was extremely successful on the French version of my blog! The key of the recipe is the verrines, the small glass cup in which I suggest you serve the salad. The success lies in the presentation!
Ingredients (for 4 verrines)
1 yogurt (125g)
Mint leaves for the decoration
Oil, salt and pepper
Cut the cucumbers in dices. Put them in a bowl with salt during 20 min to have them disgorge. Then, drain them; put them in a large bowl with the yogurt, 2 soup spoons of olive oil, salt and pepper.
Serve it very cool in verrines and decorate with mint leaves.