This is an easy refreshing salad to serve with any entrée. One cup Greek Yogurt, one lemon for zest and juice, 1/2 teaspoon black pepper, 1/4 teaspoon Greek Oregano, 1/4 teaspoon onion powder, sliced cucumber (either English cucumber or regular-I always peel the outer skin and use a mandoline to cut thin slices).
In a mixing bowl add Greek Yogurt, lemon zest and juice, pepper, oregano, onion powder and stir well to mix. Refrigerate while you cut the cucumber thinly as you would like. Add to mixture and gently combine. Cover with plastic wrap and refrigerate 30 minutes (or longer) before serving.
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.