Creamy Cucumber Salad With Yogurt
User Reviews
5
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Calories
104 kcal
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Cuisine
Mediterranean, Turkish
Creamy Cucumber Salad With Yogurt
Description
This Creamy Cucumber Salad With Yogurt features Persian cucumbers and red onion thinly sliced to provide a crisp base. The dressing combines whole milk yogurt with white vinegar, fresh dill, and finely grated garlic, producing a cool, tangy, and herbaceous flavor. The salad is finished with olive oil drizzled on top alongside optional Aleppo pepper and dried mint, adding delicate heat and fragrance.
The salad's texture comes from the crunch of the cucumbers and onions balanced with the creamy texture of the yogurt. The vinegar brightens the overall flavor while the fresh dill is a key herbal note. The preparation involves slicing and mixing rather than cooking, making it quick to assemble.
This dish works well as a side salad accompanying grilled meats or as part of a larger spread of fresh vegetable dishes. Chilling the salad before serving allows the flavors to meld and the cucumbers to stay crisp for a refreshing experience.
For best results, use fresh Persian cucumbers with firm texture and minimal seeds. Salting the sliced cucumbers briefly before dressing reduces excess moisture and sogginess, preserving the crunch. If the red onion is too pungent, soaking in ice water can tone down the sharpness while maintaining crispness.
Ingredients
- 6 cucumber Persian
- 1 red onion medium
- 1 cup dill chopped, fresh
- 2 cloves garlic
- 2 tablespoons white vinegar
- ½ cup yogurt whole milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon Aleppo pepper optional
- 2 teaspoons dried mint optional
Instructions
- Slice the cucumbers and onion thinly using a sharp knife or mandoline. Place them in a large bowl.
- Use a microplane to grate the garlic finely. Mix in the chopped dill, grated garlic, and white vinegar for a tangy, aromatic base.
- Add the yogurt, salt, and black pepper. Stir well to combine and ensure the cucumber slices are evenly coated.
- Transfer the salad to a serving platter and top with a drizzle of olive oil, a sprinkle of Aleppo pepper, and dried mint for the final touch.
Notes
- Use fresh Persian cucumbers for crisp texture and avoid soft or overly seedy cucumbers.
- Sprinkle sliced cucumbers with salt and let them drain in a colander for 10–15 minutes to remove excess moisture.
- If onion flavor is too strong, soak onions in ice water for 10 minutes, then drain before mixing.
- Thin, uniform slices ensure even coverage with dressing—using a mandoline helps.
- Chill the salad for 15–20 minutes before serving to meld flavors and enhance refreshment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 4mg | 1% |
| Sodium | 614mg | 26% |
| Potassium | 280mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1201IU | 24% |
| Vitamin C | 13mg | 14% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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