This Lebanese Cucumber Yogurt Salad is a refreshing summer dish perfect for serving on hot days. Made with simple ingredients, this salad comes together in no time and can be served as an appetizer, a light meal with pita bread or a side dish along grilled meats.
1Tablespoonfresh mintchopped just before adding to salad
Instructions
Start by washing and chopping the cucumbers into a medium sized dice or to your liking and set them aside.
Make the garlic paste by crushing the garlic with the salt. I like to do this using a mortar and pestle.
Add the yogurt to a large bowl and whisk until the yogurt is smooth.
To the yogurt, add the crushed garlic (with the salt), and dried mint. Whisk until combined. Add the chopped cucumbers and mix well.
If the yogurt is too thick you can add a bit of water to thin it down, start with a 1/4 cup and mix well.
Top with freshly chopped mint and serve.
Notes
Seeding the cucumbers. Since Lebanese cucumbers are small I don't remove the seeds, if using cucumbers with larger seeds such as an English cucumber, I recommend removing the seeds. This can be easily done by slicing the cucumber in half lengthwise and running a spoon down the length of it to scoop out the seeds.
If using a very thick or creamy yogurt you may need to add a bit of water to thin the yogurt dressing. About a 1/4 cup of water should be enough if you're using a Balkan-style yogurt, you may need a little more if using a Greek-style yogurt.
If not serving immediately place the salad in refrigerator until ready to serve. Salad is best if served within a couple of hours of preparing.