Cucumber Salad with Milk

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	1 hr 10 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

1 large cucumber (s)
1 tablespoon balsamic vinegar, bianco
1 teaspoon, heaped salt
2 tablespoon olive oil
1 tablespoon dill, chopped
1 teaspoon, leveled black pepper, freshly ground or ground in a mortar
0.5 liter ½ milk

Instructions

Peel the cucumber and roughly grate it in a slightly larger bowl. Add vinegar, oil, salt, dill and pepper and stir vigorously. Then cover and let stand for about half an hour. Add the cold milk and stir again.
Now you can add vinegar or salt, depending on your taste.
The salad is more of a cold cucumber soup but without cooking. It tastes best in summer, a hearty cool down on hot barbecue evenings.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.