CHEF JEFF — ONE BYTE AT A TIME: Dilled Cucumber Salad

This tasty summer side dish comes from “Everyday Food: Light,” the third in a series of Everyday Food books from Martha Stewart Living Omnimedia.

Dilled Cucumber Salad

2 cucumbers

2 teaspoons coarse salt

1/3 cup plain, low-fat yogurt

¼ cup loosely packed fresh dill, finely chopped, plus dill sprigs for garnish (optional)

1 teaspoon red wine vinegar

¼ teaspoon ground pepper

Cut cucumbers in half lengthwise. With spoon, scoop out, discard seeds. Cut cucumbers crosswise into ¼-inch slices. Place cucumber slices in colander set over bowl; toss with salt. Let stand for 15 minutes. Meanwhile, combine yogurt, chopped dill, vinegar, pepper in medium bowl. Remove cucumbers from colander; pat dry with paper towels. Add to bowl with yogurt dressing; toss to combine. Garnish with dill sprigs, if desired.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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