Traditional Bulgarian Snezhanka Salad with Strained Yogurt and Cucumber

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Toss the diced cucumber with half the salt and leave it in a sieve for 15 minutes. Press gently and pat dry so it will not loosen the yogurt.

Ingredients quick view

500g strained full-fat yogurt

300g cucumber, finely diced

2 garlic cloves, crushed

3 tablespoons chopped fresh dill

50g walnuts, finely crushed

2 tablespoons sunflower oil

3/4 teaspoon fine salt, divided

Drain the cucumber before mixing so the salad stays thick.

Use strained yogurt rather than diluting regular yogurt.

Reserve walnuts and dill for a simple traditional finish.

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