Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

There’s nothing wrong with being cool as a cucumber when it comes to making a refreshing summer salad. But have you ever tried cooking cukes? This salad proves that cucumbers are delicious when served hot or cold, or in this case both ways, with a combination of grilled, charred cukes and dressed raw ones tossed with herbs and served with creamy seasoned Greek yogurt. Briefly charring cucumbers on the grill keeps them juicy and crisp, like a good pickle, while lending them a hint of smoky bitterness. Pairing them with sweet and crunchy raw cukes tossed in a bright dressing of shallot, lemon, and parsley gives you the best of both worlds, with a salad of contrasting but complementary textures and temperatures. Finished with a generous amount of cooling Greek yogurt and a shower of mint and nigella seeds, along with an optional scattering of spicy Calabrian chiles, think of this salad as tzatziki, reimagined.

Hot and Cold Grilled Cucumber Salad With Greek Yogurt and Mint