Herbed Cucumber-Yogurt Salad

By David Tanis

Published May 15, 2025

Herbed Cucumber-Yogurt Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(140)
Comments
Read comments

A cucumber salad dressed with tart yogurt and lots of chopped dill and mint makes a cooling, pleasantly refreshing saucy accompaniment to grilled meat. This is a handy brightly flavored salad to make all summer long, and so simple.

Featured in: Picnic Season Cries Out for These Easy Chicken Kebabs

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 to 8 servings
  • 3cups diced or thinly sliced Persian cucumber
  • Salt and black pepper
  • Pinch of ground cayenne
  • 1tablespoon finely chopped serrano chile (optional)
  • 3cups plain whole-milk yogurt
  • ½ cup thinly sliced red onion
  • 2small garlic cloves, pounded to a paste or grated
  • 1small lemon, zested and juiced
  • ½ cup roughly chopped dill, plus fronds for garnish
  • ½ cup roughly chopped mint, plus leaves for garnish
  • 2tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

101 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 4 grams protein; 354 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place cucumbers in a serving bowl and season well with salt and pepper. Add cayenne and serrano chile (if using), and toss.

  2. Step 2

    Add yogurt, onion, garlic, lemon zest and juice. Using a spatula, mix everything well. Taste and add more salt as needed.

  3. Step 3

    Stir in chopped dill and mint, and refrigerate until ready to use.

  4. Step 4

    To serve, garnish with dill fronds and mint leaves, and drizzle with olive oil.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
140 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Suzanne

I served the herbed cucumber-yogurt salad yesterday along with grilled beef kebabs and a couscous salad. It was delicous! This salad can’t be compared with tzatziki (I am not a big fan of). The texture of the thinly sliced cucumber and creamy yogurt but more important the taste of the mint, dill, lemon zest and juice (I did not add cayenne or chile) make this salad indeed to a „cooling, pleasently refreshing saucy accompaniment to grilled meat“. I will make it all summer long! Thank you David.

Rob

Slice/lightly salt cucumber/onion ahead and let drain. Pre-mix the other ingredients. Stir everything together shortly before serving. Less chance of a watery salad. Most any combo of fresh herbs can work. My mother made a cucumber salad like this all summer. She used sour cream. And a small pinch of sugar to tame the acidity a bit. Fond memories of this, sliced garden tomatoes, and a bit of steak, pork or chicken off the grill. Perfect supper!

Stof

Maast O Khiar Simple and delicious. For a bit more taste add a bit of sour cream.

q

Excelent. Served with Thai salmon cakes.

Hd

For me no lemon zest & 1/4 of lemon juiced. Serve w chick peas or grilled meat.

Doro Grigsby

Tastes best if you peel the cucumbers first. Takes away bitter skin taste (and possible wax).

Private comments are only visible to you.

Recipe Tags

or to save this recipe.