I came across this salad on my journey to Iraq and I just fell in love with it. The secret to this salad is rich and creamy Greek yogurt and fresh crisp cucumbers. Cucumber yogurt salad is staple part of many cuisines in the region of Middle East and South Asia. The cooling nature of cucumber and yogurt makes it very refreshing when served chilled. This salad tastes similar to Greek tzatziki.
How to make it?
Making this cucumber yogurt salad recipe is as easy as mixing and chilling.
Cooling Effect: Crunchy cucumbers have high water content. Juicy cucumbers refresh you on hot days. Low Calorie: It is a low-fat salad for weight management that keeps you full for a long. Nutrient-rich: Provides vitamins (like K) and minerals (like potassium and calcium). It is also rich in antioxidants. Digestive Aid: Fiber and probiotics promote smooth digestion, improve blood sugar and heart health.
Cucumber: Use firm and crispy cucumbers like English cucumbers or Persian cucumbers. The thin peel and fewer seeds varieties make a better choice as they release less water in salad. If dicing is not your thing, sliced cucumbers also taste great with yogurt sauce. Plain Greek yogurt: is simply thick yogurt. When liquid whey is separated from regular yogurt, the resulting thick yogurt is also called Greek yogurt. I like to use Greek yogurt for this recipe to keep the salad thick. Cucumber tends to release some water in salad. Using Greek yogurt keeps the salad saucy instead of too watery. Fresh Mint: I’m using mint leaves here, you can use fresh dill, chives, or parsley too or just skip the fresh herbs. Garlic: Garlic powder adds savory flavors in the salad, but you may use garlic paste. I’ve tried this salad a number of times with all variations. Seasonings: Salt and sugar make the perfect seasoning without overpowering the cucumber and yogurt flavors. Fresh lemon juice: This ingredient is optional. Use it only if yogurt is very creamy and lacks a slight tanginess. Substitute with apple cider vinegar. Pour ½kg (500 g) yogurt over the cheese cloth. Now, bring the edges of cheesecloth together and tie it with a string. Let the liquid whey drain in the bowl. You can place a heavy bowl over the yogurt bag to speed up the straining process. The yogurt would be thick after one hour. Greek yogurt is ready to use. Read more about Greek yogurt benefits here at Medical News Today.
How to store
Try the keep everything in the mixing bowl as in the above picture. Store the bowl in the refrigerator to keep it chilled and fresh. Mix just 5-10 minutes before serving. As the cucumber meets the salt, it releases some water in the salad. Mixing it in the last moment keeps it thick without excess liquid. Leftovers: Leftover salad can be stored in the fridge for 3 days in an airtight container. Some fluid might separate from the side. Just mix it.
Variation
Keep it simple, no superfluous seasoning or spices are required. Few ingredients are the beauty of this cucumber yogurt salad. If you like to play with ingredients check some variations below.
I tried this salad with sour cream. The salad tastes great on its own and cream is just extra calories, so no need to add it. Toss in some feta instead. Fruits: Try adding a chopped apple or grapes. Avocado is also a popular choice. Green: Salad leaves, like romaine or iceberg make a good choice of green. Chopped red onions also add a lovely crunch and depth. Nuts: You can also add roasted peanuts or almonds. Spices: You might get tempted to add some black pepper, chilies, chat masala, or cumin. You’ll turn this Lebanese salad into an Indian raita. My best advice is to leave the seasoning alone. Although, you can add more garlic, lemon, cream, and herbs if you like.
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