Cucumber and yogurt salad
A wonderfully crisp, cool, and refreshing salad made with wholesome natural yogurt and fresh aromatic herbs. It makes the perfect side dish for grilled meats or a light summer lunch on its own. For the best creamy texture, lightly salt and drain the cucumbers before combining with yogurt.
Ingredients
- Garlic2 cloves
- Extra virgin olive oil1 tbsp
- Fresh dill2 tbsp
- Fresh mint1 tbsp
- Lemon juice1 tsp
- Salt½ tsp
Instructions
5 steps- 1
Wash the cucumbers thoroughly, partially peel if desired, and slice into thin half-moons or dice into small cubes.
5 min
- 2
Sprinkle the diced cucumbers with a pinch of salt, place in a colander, and let sit for 10 minutes to draw out excess moisture, then lightly pat dry with paper towels.
10 min
- 3
In a medium mixing bowl, whisk together the Greek yogurt, minced garlic, extra virgin olive oil, lemon juice, finely chopped dill, and fresh mint.
5 min
- 4
Add the drained cucumber to the seasoned yogurt base, season with remaining salt and freshly ground black pepper, and gently fold everything together until combined.
3 min
- 5
Refrigerate briefly until pleasantly chilled before serving, garnishing with a light drizzle of olive oil and extra fresh herb sprigs.
Nutrition
1 serving ≈ 182 g
Nutrition values are estimates. - means data is unavailable.
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