Mint and yoghurt cucumber salad

    15 min

    A cool cucumber salad recipe dressed with yoghurt and mint. Instead of mint you can use dill or parsley, or a combination of all three. Chopped fresh spring onions make a great addition, too!

    31 people made this

    Serves: 6 

    • 3 cucumbers
    • 2 cloves garlic, minced
    • salt to taste
    • 1 tablespoon chopped fresh mint
    • 225g plain yoghurt
    • 1 tablespoon olive oil

    Prep:15min  ›  Ready in:15min 

    1. Peel, quarter lengthways and remove seeds from cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
    2. Pour off the liquid that has formed, pressing cucumber firmly. Sprinkle mint over cucumbers.
    3. Whisk yoghurt with a fork briefly, then drizzle in olive oil if using. Pour over cucumbers and put in the fridge until chilled.

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    Reviews in English (27)


    I am totally impressed with this recipe! It tastes exactly like the cucumber and yogurt salad I've been served in many middle eastern restaurants. When I wrote up my shopping list, I neglected to write down how many cucumbers to purchase. As a result, I only bought two. The only change I made was to lighten up a bit on the mint, and it turned out just fine.  -  15 Feb 2001  (Review from Allrecipes US | Canada)


    Instead of using mint, I too used dill. EXCELLENT!  -  26 Jul 2005  (Review from Allrecipes US | Canada)


    I did not like these at all, the salt caused the cucumbers to be watery, which watered down the yogurt sauce. I will not try these again.  -  26 Aug 2004  (Review from Allrecipes US | Canada)