Cucumber with Basil, Yogurt, Walnuts and Browned Butter

(from castro15’s recipe box)

Categories: Sides


  • 1 cup walnuts
  • 1 lb. mini (Persian) cucumbers, sliced
  • 3/4 tsp salt, divided
  • 2 tbsp. slivered fresh basil, divided
  • 1 tbsp. olive oil
  • 1 garlic clove, crushed
  • 1/2 tsp grated lemon zest
  • 1/2 tsp ground black pepper
  • 3 cups plain Greek yogurt
  • 2 tbsp. butter


  1. Place walnuts in a bowl and add cold water to cover by 1 inch. Soak for 5 hours at room temp. Rinse, add fresh water to cover by 1 inch and refrigerate overnight. Drain, pat dry and coarsely chop.

  2. Using a potato masher, mash cucumbers with 1/4 tsp salt until juicy. Drain in a colander for 5 minutes. Transfer to a large bowl and stir in 1 tbsp. basil, oil, garlic, lemon zest, pepper and the remaining 1/2 tsp salt.

  3. Whisk yogurt in a large bowl until smooth and spread onto a serving platter. Top with the cucumber mixture and the walnuts.

  4. Melt butter in a small skillet over medium heat until beginning to brown, 2-4 minutes. Immediately remove from heat and drizzle over the cucumbers. Serve topped with the remaining 1 tbsp. basil.

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