Lemony Cucumber Salad with Salted Yogurt

Name: Lemony Cucumber Salad with Salted Yogurt
Cook time: 20 min
Total time: 20 min
Cuisine: Tanzanian
Ingredients: 1 cup (240 ml) plain whole-milk yogurt; 1¾ teaspoons Diamond Crystal kosher salt, divided; 1 green Bird’s-eye chili,* halved lengthwise; 1 green Bird’s-eye chili,* halved lengthwise; 2 tablespoons extra virgin olive oil; 4 mini cucumbers* (12 ounces/340 g), sliced into 1½- inch pieces; 1 cup (145 g) cherry tomatoes, halved or quartered depending on the size; ½ cup (55 g) sliced red onion; Lemon, use lime; Lemon, use lime; Bird’s-eye chili, use jalapeño or lots of black pepper; Bird’s-eye chili, use jalapeño or lots of black pepper; Bird’s-eye chili, use jalapeño or lots of black pepper; Cucumbers, use another crunchy raw or roasted veg

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
20 min

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

A zesty combination of two necessary accompaniments to most of the food I grew up eating: kachumber and salted yogurt. Kachumber is an acidic side salad, usually made with vinegar or lemon juice, onions, tomatoes, sometimes cucumbers, and always chilis. And salted yogurt is, well, salted yogurt. Here they’re served together as a crunchy, creamy, cool salad that’s as good on its own as it is with biryani or roast chicken.

Ingredients

Sub-Saharan Africa
Tanzania
Vegetarian
Gluten-free

Ingredients

Method