There are many ways to use cucumbers in a salad. For Hungarians there is only one - a vinegary dish, garnished with sour cream - oh dear... I need to add that to this blog...
In any case, there are times when that side dish is not a good match and Moroccan Chicken with Quinoa is a case in point. I knew that meal needed a yogurt-y cucumber dish and adapted this from Epicurious. (How? much less yogurt and salt. Check the original recipe if you wish.)
It's interesting how often cucumbers are paired with yogurt - Indian Raita (sample recipe) and Greek Tzatziki (sample recipe). This recipe is super simple and offers a blank slate if you want to be creative with your own cucumber / yogurt side dish.
The cucumber has to drain for about an hour, so account for this in your prep time. This dish can be made up to two hours ahead, chilled and covered - but bring it back to room temperature for serving
1/2 - 3/4 cups plain whole-milk thick (Greek) yogurt
1 (14-16 ounce) seedless cucumber, peeled, cored and cubed
1/2 tsp kosher salt for cucumbers
2 medium garlic cloves minced and mixed with 1/2 tsp kosher salt
Mix cucumber cubes with salt. Transfer to a sieve set over a bowl for an hour. Excess liquid should have drained from the cucumber. Taste the cucumber, and if too salty, then rinse it with water. Either way, pat the cucumber dry before the next step. Stir together 1/2 cup yogurt, cucumbers, garlic paste. Add more yogurt as desired and more salt to taste. Note: If using a regular brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl for 1 hour. Discard liquid.