Yogurt-Cucumber Salad

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • 1 large cucumber, peeled and seeded
  • Salt
  • 2 cups plain yogurt
  • 2 large garlic cloves, crushed
  • 3 tablespoons chopped fresh mint or dill
  • 1 tablespoon extra virgin olive oil


Dice or grate the cucumber; salt lightly and leave to drain. Rinse and drain the cucumber. Fold the cucumber into the yogurt. Add the garlic and correct the seasoning with salt. Stir in the chopped herbs and dribble a little olive oil on top.