|4 tbsp||red wine vinegar|
|1 tsp||black pepper|
|3/4 cup||greek yogurt|
|–||zest of 1 lemon|
|1 tbsp||olive oil|
|–||pickled onions, to your preference|
|2 tsp||toasted nigella seeds (optional)|
|1 tsp||cumin (optional)|
Serves 3-4 as and Appetizer or Side Dish
Cut the cucumbers in half lengthwise, then cut them in half again, creating long quarters. Chop quarters into roughly 2-inch pieces. Finely chop herbs, or place them in a food processor and pulse. Toss the cucumbers, herbs, vinegar, salt and black pepper in a medium bowl.
Mix yogurt, lemon zest and olive oil in a small bowl. Put the yogurt on your serving plate, then stack the cucumbers. Top with pickled onions, seeds, and cumin on top.