Cucumber And Yogurt Salad With Fresh Herbs
A refreshing cucumber and yogurt salad infused with fresh herbs and tangy vinegar, perfect for light lunches or as a cooling side dish for summer gatherings.
Ingredients
- 12 medium cucumbers ⓘ
- salt ⓘ
- 1 1/2 qt. plain yogurt ⓘ
- 1/2 cup white wine vinegar ⓘ
- 1 cup chopped fresh parsley leaves ⓘ
- 1/3 cup chopped fresh dill ⓘ
- 1 tablespoon dried dill ⓘ
- 1/4 cup chopped fresh tarragon leaves ⓘ
- 1 tablespoon dried tarragon
- 1/4 cup chopped fresh mint leaves
- 1 1/2 tablespoon dried mint ⓘ
Instructions
- Peel the cucumbers, cut each in half lengthwise, scoop out the seeds, and thinly slice the cucumbers.
- Sprinkle the sliced cucumbers with salt and place into a large colander to drain for 30 minutes.
- Meanwhile, in a large bowl, combine the yogurt, vinegar, chopped herbs, and season with salt and freshly ground black pepper to taste.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of plain yogurt. If fresh herbs are hard to find, you can substitute with dried herbs, using about a third of the amount. The cucumbers can also be replaced with zucchini for a different twist. Always taste and adjust seasoning, especially if using salty ingredients like feta from Mediterranean recipes.
Serving Suggestions
Serve the cucumber and yogurt salad as a refreshing side dish alongside grilled meats or as part of a mezze platter with other Mediterranean recipes. It pairs beautifully with dishes like Velleggia's House Dressing or Antipasto Bowl, adding a cool contrast. Garnish with extra fresh herbs for a vibrant touch.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers may release water over time, so you might want to drain excess liquid before serving again. This salad is best served chilled and fresh, but it can be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber And Yogurt Salad With Fresh Herbs contains roughly 868 calories, with 31g protein, 143g carbohydrates, and 25g fat. It is an excellent source of iron (113% of the Daily Value), calcium (75% of the Daily Value), and dietary fiber (68% of the Daily Value). Note that it is relatively high in sodium, at 2113mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it's best to add the cucumbers just before serving to maintain their crunchiness. If you plan to make it a day ahead, consider storing the dressing separately and combining it just before serving to prevent sogginess.
What can I use instead of white wine vinegar?
If you don't have white wine vinegar, you can substitute it with apple cider vinegar or lemon juice for a tangy flavor. Both options will provide a different but delightful taste, complementing the yogurt and herbs nicely.
Is this salad suitable for a vegan diet?
This recipe is not vegan due to the use of yogurt. However, you can easily make a vegan version by using plant-based yogurt alternatives, such as coconut or almond yogurt. Adjust the seasoning to enhance the flavors in your vegan cucumber salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).