Herbed Cucumber-Yogurt Salad
Published May 15, 2025
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups diced or thinly sliced Persian cucumber
- Salt and black pepper
- Pinch of ground cayenne
- 1tablespoon finely chopped serrano chile (optional)
- 3cups plain whole-milk yogurt
- ½ cup thinly sliced red onion
- 2small garlic cloves, pounded to a paste or grated
- 1small lemon, zested and juiced
- ½ cup roughly chopped dill, plus fronds for garnish
- ½ cup roughly chopped mint, plus leaves for garnish
- 2tablespoons olive oil
Nutritional analysis per serving (8 servings)
101 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 4 grams protein; 354 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place cucumbers in a serving bowl and season well with salt and pepper. Add cayenne and serrano chile (if using), and toss.
- Step 2
Add yogurt, onion, garlic, lemon zest and juice. Using a spatula, mix everything well. Taste and add more salt as needed.
- Step 3
Stir in chopped dill and mint, and refrigerate until ready to use.
- Step 4
To serve, garnish with dill fronds and mint leaves, and drizzle with olive oil.
Private Notes
Comments
I served the herbed cucumber-yogurt salad yesterday along with grilled beef kebabs and a couscous salad. It was delicous! This salad can’t be compared with tzatziki (I am not a big fan of). The texture of the thinly sliced cucumber and creamy yogurt but more important the taste of the mint, dill, lemon zest and juice (I did not add cayenne or chile) make this salad indeed to a „cooling, pleasently refreshing saucy accompaniment to grilled meat“. I will make it all summer long! Thank you David.
Slice/lightly salt cucumber/onion ahead and let drain. Pre-mix the other ingredients. Stir everything together shortly before serving. Less chance of a watery salad. Most any combo of fresh herbs can work. My mother made a cucumber salad like this all summer. She used sour cream. And a small pinch of sugar to tame the acidity a bit. Fond memories of this, sliced garden tomatoes, and a bit of steak, pork or chicken off the grill. Perfect supper!
Maast O Khiar Simple and delicious. For a bit more taste add a bit of sour cream.
This was insanely salty. I added only two cups of Diamond Kosher Salt and that was too much. Suggest maybe 1+3/4 cup of DKS. You can use the leftover Diamond Kosher Salt on your margarita rim.
Im not sure why anyone needed to change anything about this recipe-its perfect as is. Delicious. Made exactly as written and terrific on a humid, hot day.
Served myself in large leaves of red leaf lettuce
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