Creamy Cucumber Salad With Yogurt

5 from 1 vote

This creamy cucumber salad is made with yogurt, which makes it lighter and healthier than salads with mayonnaise-based dressings. There's nothing difficult about this recipe: it's ready in just 10 minutes and uses common pantry samples.

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Turkish

Servings:

Calories: 104kcal

Author: Shadi HasanzadeNemati

Ingredients

6 Persian cucumbers
1 medium red onion
1 cup fresh dill chopped
2 cloves garlic
2 tbsp white vinegar
½ cup whole milk yogurt
1 tsp salt
¼ tsp black pepper
2 tbsp olive oil
1 tsp Aleppo pepper optional
2 tsp dried mint optional

Instructions

Slice the cucumbers and red onion thinly and place them in a bowl. Grate the garlic using a microplane or minced it.
Stir in the dill, garlic and white vinegar.
Mix in the yogurt followed by salt and pepper. Make sure all is well combined.
Transfer to a platter and top with olive oil, Aleppo pepper and dried mint. Serve immediately.

Video

Notes

You can use English cucumber as well. Make sure the cucumbers are fresh and crisp.
If the onion is too strong, soak the onion slices in ice water for 10 minutes, drain and pat dry then use in the salad.
If looking for a dairy-free alternative, use unsweetened dairy-free yogurt.
It's best to serve this creamy cucumber salad immediately. However, if you want to make it ahead of time, mix the sliced cucumber and onion with the dressing right before serving.
Store the leftovers in an airtight container and refrigerate for up to 2 days. To serve, add a bit more yogurt and 1 sliced cucumber to freshen the salad.

Nutrition