Real Recipes From Real Home Cooks ®

cucumber and yogurt salad

Recipe by
John Goins

This is a great snack for anytime. Take it on a picnic. Serve it at lunch. Or serve it between heavy courses at dinner. It’s a very versatile recipe. If you want to add some additional flair, trying adding some strawberries and maybe a pinch of sugar. You don’t want to add too much sugar, just enough so that you know it’s there but no so much that it’s overpowering anything. The strawberry will also complement the rosé’s flavors. Wine Pairing Suggestions Provencal rosé rosé of Pinot Noir sparkling Chiaretto

yield 8 serving(s)
prep time 40 Min
method No-Cook or Other

Ingredients For cucumber and yogurt salad

  • 907 g
    yogurt
  • 3
    medium cucumbers
  • 1 md
    small red onion
  • 1 clove
    garlic
  • 1 tsp
    dried mint
  • 1 tsp
    dill
  • 1 tsp
    garlic powder
  • 1 c
    red wine vinegar
  • salt and pepper to taste

How To Make cucumber and yogurt salad

  • 1
    Chop the cucumber in half, then in half again. Chop into wedges.
  • 2
    Cut the onion to create wedges about the same size as the cucumber.
  • 3
    Set onions in vinegar. Ensure they are covered and let sit for 30 minutes to get rid of raw flavor.
  • 4
    In a separate bowl, mix yogurt, garlic and spices together. You want the sauce to be a bit on the salty side.
  • 5
    Coat cucumber wedges with the yogurt sauce.
  • 6
    Drain onions very well and mix with the rest of the ingredients.
  • 7
    Serve slighly cool.
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