Spicy Cucumbers With Yogurt, Lemon and Herbs

Name: Spicy Cucumbers With Yogurt, Lemon and Herbs
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Persian cucumbers (about 8), ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces; 1 teaspoon kosher salt, plus more to taste; 1/4 cup grapeseed oil or other neutral oil, such as canola, safflower, sunflower oil; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 teaspoon red-pepper flakes; 2 scallions, trimmed and thinly sliced; 2 teaspoons apple cider vinegar; 1 cup full-fat Greek yogurt; 1/2 cup mint leaves, thinly sliced; 1/4 cup dill, chopped; 1/4 cup parsley leaves and tender stems, chopped; 1 lemon; 2 tablespoons olive oil; Black pepper; 1/4 cup pine nuts (optional)

By Yewande Komolafe

Updated Sept. 11, 2020

Spicy Cucumbers With Yogurt, Lemon and Herbs — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich

Total Time: 30 minutes
Rating: 4(1,786)
Comments: Read comments

This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you’re ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.

Featured in: Finding Balance in a Summer Side

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Ingredients

Yield:4 servings

1½pounds Persian cucumbers (about 8), ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces
1teaspoon kosher salt, plus more to taste
¼cup grapeseed oil or other neutral oil, such as canola, safflower, sunflower oil
1teaspoon ground coriander
½teaspoon ground cumin
1teaspoon red-pepper flakes
2scallions, trimmed and thinly sliced
2teaspoons apple cider vinegar
1cup full-fat Greek yogurt
½cup mint leaves, thinly sliced
¼cup dill, chopped
¼cup parsley leaves and tender stems, chopped
1lemon
2tablespoons olive oil
Black pepper
¼cup pine nuts (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
Step 2
In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
Step 3
In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
Step 4
In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
Step 5
Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.

Ratings

4 out of 5

1,786 user ratings

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Comments

Dan4 years ago

Used regular yogurt and got it thicker (like Greek yogurt) by draining it in a strainer with a layer of paper towel for about 30 mins. Really lost a lot of water and got nicely thick! Probably should have started with 1 1/4 c to end up with 1 c strained. Had to leave the red pepper flakes on the side so everyone could enjoy - oh well. Fantastic hot weather dish! I used the cuke marinade afterward as a topping on basmati rice. Served alongside mixed greens and leftover rare salmon.

giacomocramer4 years ago

Excellent, strong make again, amount of lemon was just perfectly done, definitely use whole fat yogurt, used Trader Joe’s brand and it worked perfectly well. Great with a Cava, should work well with U. S. Sauvignon Blanc or better yet, a Sancerre. No for CA oaky Chardonnay, yes for Chablis or Bourgogne Chardonnay, Village or Premier Cru, any village, higher quality.

Susan Miller4 years ago

Use less oil for marinating, works just as well, less waste and mess. Used radishes instead of scallions, worked well. Make this ahead of time, holds up in fridge well if not too wet.

Ryan3 months ago

Tasty and fun salad. I tried a smashed cuke version which was also tasty. I like that you can use this a as a template. Adjust the spices in the oil, adjust the herbs, add some other pickled veg etc.

Cathryn1 year ago

I don’t know how we’re supposed to toast the cumin and coriander in hot oil. Wouldn’t you do that in the pan before adding the oil? Or shouldn’t the instructions have said simmer the spices?

Maxine Majors1 year ago

Added crumbled feta to the yoghurt mix, was delicious

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