Creamy Cucumber Salad with Yogurt and Spice

By Daytona Strong
October 21, 2013
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Author Notes: With my Norwegian roots, I eat a lot of cucumber salads. They're often the classic Scandinavian variety with vinegar and dill, but I love the creamy ones of other cultures as well. This creamy dish with garlic, mint, and a spicy bite is inspired by the Cucumbers and Yogurt in "Heart of the Artichoke" by David Tanis.Daytona Strong

Serves: 4

  • 1 large cucumber
  • 1 cup whole milk yogurt
  • 1 garlic clove, pressed
  • 1-2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped dill
  • Red pepper flakes
  1. Peel the cucumber. Cut it in half lengthwise, then slice into half moons about 1/3-inch thick. Place in a bowl and season with salt and pepper.
  2. Add yogurt, garlic, olive oil, mint, and dill, and stir. Refrigerate while you’re preparing the rest of your meal–try to give it at least a half an hour.
  3. Check the seasonings and add more salt and pepper if needed. Transfer to a serving bowl and sprinkle with red pepper flakes and drizzle olive oil over the top.

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