Recipe: Cucumber and Greek Yogurt Salad

I recently got a taste of brunch at The Federalist.  I must say that I was blown away and completely impressed with the menu items.  Chef Harper McClure goes above and beyond offering a communal table with an assortment of salads, soups and his seasonal specialties to start off the meal. One of my favorites with the fresh Cucumber and Greek Yogurt Salad.  Enjoy the recipe below!

4 cucumbers, peeled, seeded and sliced
1 red onion, minced
½ cup Greek yogurt
2 tbsp. champagne vinegar
2 tbsp. dill, picked and chopped
kosher salt
fresh ground black pepper

Combine all ingredients in a mixing bowl and mix thoroughly.  Adjust seasoning with salt and pepper and serve immediately. 

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