Make Ahead

Cucumber yogurt salad

June 30, 2011
Author Notes

This salad accompanies practically every one of our small terrace barbecues. We usually grill skirt steak which we serve with roasted potatoes or perhaps a ratatouille, a leafy green salad, and this cucumber yogurt salad.

It is a take on tzatziki, but a little more subtle as the garlic is only used to infuse the salad and later removed. —nettleandquince

  • Serves 4
Ingredients
  • 2 cucumbers
  • 3 or 4 tablespoons plain yogurt
  • 5 garlic cloves
  • Sea salt
  • Freshly ground white pepper
  • Small bunch fresh mint
In This Recipe
Directions
  1. This salad should be made about 1 hour in advance.
  2. Thinly slice the cucumbers, with a mandoline for example. Add a few tablespoons of yogurt, just enough to coat the cucumber slices but not more, as the cucumbers will release some fluid. Cut the garlic cloves into thick slices. **The garlic is used to infuse the salad but the slices must be taken out before serving, so the slices should be thick and it's important to remember the number of pieces used.** Season with salt and white pepper.
  3. Let sit in the fridge for about 1 hour.
  4. Remove the slices of garlic.
  5. Cut a small handful of mint leaves very thinly and add to the salad. Serve cold.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • nettleandquince
    nettleandquince
  • susan g
    susan g
Review