Cucumber Salad

Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers — the slightly thicker ones you’ll find with seeds and sometimes waxier-seeming skins — you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.

Ingredients

• 0.25 cup buttermilk
• 3 tablespoons whole-milk plain or Greek yogurt
• 3 tablespoons lemon juice
• 1.5 tablespoons poppy seeds
• 0.5 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
• 0.25 teaspoon black pepper
• 1.5 pounds cucumbers, thinly sliced
• 4 scallions, green and white parts, thinly sliced

Steps

1. In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
2. Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.