Cucumber Fennel Salad

This is a great salad. Fresh and light. Don't use too much onion, it doesn't age well in this salad. I used way too many green onions instead of chives and added red onion and then coupled with the scallions, it was just way too much. Stick with the recipe by Tom Colicchio.

1 cup plain whole-milk goat yogurt

3 tablespoons white wine vinegar

1/2 cup chopped flat-leaf parsley

1/4 cup snipped chives

Kosher salt

Freshly ground pepper

4 English cucumbers—halved lengthwise, seeded and thinly sliced on a diagonal

2 fennel bulbs—halved lengthwise, cored and very thinly sliced

7 small celery ribs, thinly sliced crosswise

1 cup thinly sliced scallions, preferably red

In a large bowl, whisk the goat yogurt with the white wine vinegar, parsley and chives. Season the dressing with salt and pepper. Fold in the sliced cucumbers, fennel, celery and scallions, season the salad with salt and pepper and serve.