Yogurt Cucumber Salad Recipe
Chopped Cucumber, Mint, yogurt & Olive Oil.
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Ingredients
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Salad
Method
Salad
- 1
Prepare the cucumber
Wash the cucumbers. Trim the ends and, if using larger cucumbers, halve lengthwise and scoop seeds; otherwise leave seeds. Chop into small, roughly 1/4-inch (6 mm) cubes to yield about 2 cups. Transfer to a medium mixing bowl.
- 2
Make the yogurt dressing
In a separate bowl combine 1 cup plain yogurt, 1 minced garlic clove, 1 tablespoon extra-virgin olive oil, and 1 teaspoon fresh lemon juice. Whisk until smooth and slightly loose. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper; taste and adjust seasoning.
- 3
Add herbs
Stir 2 tablespoons finely chopped fresh mint into the yogurt dressing, reserving a small pinch for garnish if desired.
- 4
- 5
Finish and serve
Before serving, taste and adjust salt and lemon if needed. Drizzle an additional 1 teaspoon olive oil over the top and sprinkle the reserved chopped mint. If using, dust 1/2 teaspoon sumac or paprika over the salad for color and a slight tang. Serve immediately as a side or accompaniment.