Cucumber Salad with Greek Yogurt and Dill

This light, herbaceous treat is perfect as a midday treat or as an appetizer on warm summer nights
1 bunchdill
1 bunchparsley
1/3 cupmint
4 tbspred wine vinegar
1 tspsalt
1 tspblack pepper
3/4 cupgreek yogurt
zest of 1 lemon
1 tbspolive oil
pickled onions, to your preference
2 tsptoasted nigella seeds (optional)
1 tspcumin (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.