A few weeks ago it was starting to feel like summer in California. Here, in the San Francisco Bay Area, the weather was beautiful 70 degree weather; unfortunately, Sunday it started to drizzle. The forecast calls for cooler weather until mid-week. On Friday, to celebrate the beautiful weather, I decided to create one of my Summer favorite Turkish salads, Cacık. Very season appropriate--During the hot summer months, having a side bowl cacık, is light, refreshing and cooling and really does help digestion. However, I realized I didn't have all the ingredients required. I added my own spin to this traditional dish, and accompanied it as a side to my Rainbow Swiss Card Hummus Wrap.
What You'll Need:
- Persian Cucumber (you can use whatever type, I personally like these since the skin isn't bitter)
- Kitchen tools: Knife, cutting board and bowl to mix in.
What You'll Need To Know:
You will want to very thinly slice the cucumber. I wish I had a Mandoline slicer for the perfect thin slices. Add the slices to the bowl.
Next, chop the dill and add to the bowl. Squeeze the lemon and add a dash of salt to taste. Mix all of these ingredients together, let it marinate while you make a wrap or tidy up the kitchen, and enjoy!
If you want to give it more flavor, you can also add in diced garlic and mint leaves.
I really like this combination together, because the cucumber salad compliments the hummus wrap. [amd-zlrecipe-recipe:10] Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.