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Cucumber And Yogurt Salad

Cucumber And Yogurt Salad

  • Prep

    15 m
  • Ready In

    1 h 15 m
jen

jen

Cucumbers in a creamy yogurt dressing. Serve very cold.

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
  2. Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
  3. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.
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Reviews

LUCY MEOWKIN
30

LUCY MEOWKIN

1/29/2003

I am totally impressed with this recipe! It tastes exactly like the cucumber and yogurt salad I've been served in many middle eastern restaurants. When I wrote up my shopping list, I neglected to write down how many cucumbers to purchase. As a result, I only bought two. The only change I made was to lighten up a bit on the mint, and it turned out just fine.

softlydemure1
20

softlydemure1

7/26/2005

Instead of using mint, I too used dill. EXCELLENT!

ALBREE
13

ALBREE

8/26/2004

I did not like these at all, the salt caused the cucumbers to be watery, which watered down the yogurt sauce. I will not try these again.

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