Herbed Cucumber-Yogurt Salad
Published May 14, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups diced or thinly sliced Persian cucumber
Salt and black pepper
Pinch of ground cayenne
1 tablespoon finely chopped serrano chile (optional)
3 cups plain whole-milk yogurt
½ cup thinly sliced red onion
2 small garlic cloves, pounded to a paste or grated
1 small lemon, zested and juiced
½ cup roughly chopped dill, plus fronds for garnish
½ cup roughly chopped mint, plus leaves for garnish
2 tablespoons olive oil
Nutritional analysis per serving (6 to 8 servings)
8 grams carbs; 12 milligrams cholesterol; 101 calories; 3 grams monosaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 354 milligrams sodium; 4 grams protein; 5 grams sugar
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.
I’m not sold on the lemon zest or garlic as yet. I’ve not served it yet but initial taste required a drizzle of honey,salt and a tbs of good cider vinegar to cut both flavors. Also 3 cups of full fat yoghurt is too gloppy. I stopped at two. Let’s see how the flavors meld
Update … we had it for dinner and I washed the dressing off, drained and had the salad for lunch with a simple Asian dressing. I wasn’t going to waste my garden produce. There is simply too much seasoning in this recipe that detracts from the ingredients. Prime offenders: lemon zest, garlic and cayenne. I cannot imagine adding fresh chiles. Regarding yoghurt … a cup is plenty. This is the first time I’ve found a dud recipe here.
Added a little sour cream, more cayenne pepper, an a tablespoon of sugar. Yum.
This yields A LOT. I could have quartered the recipe and had enough as a side for my family of three