10-Minute Persian Cucumber Salad
This Persian cucumber salad is the side dish you need when dinner needs a cool, crunchy lift.
Tiny Persian cucumbers, creamy yogurt, and a handful of fresh herbs come together in under 10 minutes with zero cooking.
Why This Salad Works
It’s all about that cold, crisp bite. Persian cucumbers have such thin skins you never need to peel them, and their seeds are so small they almost vanish, leaving behind pure crunch.
The yogurt dressing is tangy and light, not heavy, with dried mint doing most of the flavor work. Dried mint gives a gentle, earthy note that fresh mint just can’t replace in a traditional mast-o-khiar.
I keep it simple, but you can dress it up with walnuts or golden raisins whenever you want a little more substance. It’s the kind of recipe that feels effortless but always disappears fast.
Ingredients
- 4 Persian cucumbers: choose firm ones with no soft spots, no peeling needed
- 1 cup plain Greek yogurt: full-fat keeps it creamy, but 2% works
- 1 tbsp dried mint: the key flavor, not interchangeable with fresh
- 2 tbsp chopped fresh dill: plus a few sprigs for the top
- 1 tbsp lemon juice: brightens the whole salad
- ¾ tsp salt: plus more to taste
Variations / Substitutions
- Add crunch: fold in ¼ cup chopped toasted walnuts right before serving
- Sweet bite: stir in 2 tbsp golden raisins for a little chewy sweetness
- Tang it up: a pinch of sumac or a second squeeze of lemon gives extra brightness
- Go dairy-free: swap in a thick, unsweetened plant-based yogurt, and add an extra teaspoon of lemon juice to balance the flavor
If you like this, try it spooned over grilled lamb chops or next to a warm flatbread.
How To Make Persian Cucumber Salad
Step 1: Slice and Salt the Cucumbers
Set a colander in the sink. Slice the 4 Persian cucumbers into thin rounds, about ⅛ inch thick, and toss them with ½ tsp of the salt in a bowl. Let them sit for 10 minutes while you get everything else ready.
You’ll see a little pool of water collect in the bowl beneath. Pat the cucumber slices dry with a clean kitchen towel before they go into the salad. This draws out extra moisture so the dressing stays thick and never turns watery.
Step 2: Mix the Yogurt and Herbs
In a medium bowl, stir together the 1 cup Greek yogurt, 1 tbsp dried mint, 2 tbsp chopped dill, 1 tbsp lemon juice, and the remaining ¼ tsp salt. Keep stirring until the dried mint specks are evenly distributed and the yogurt loosens just a bit.
Dried mint blooms in the yogurt, releasing a mellow, almost tea-like flavor that carries the whole dish. Taste the mixture now and add a small pinch more salt if you like, especially if your yogurt is very tangy.
Step 3: Combine and Chill
Add the dried cucumber slices to the yogurt mixture and fold gently with a spatula until every piece is coated. Cover the bowl and refrigerate for at least 15 minutes so the flavors can meld.
As it sits, the cucumbers soften slightly but keep their snap, and the dressing picks up their fresh, watery note. This salad only improves with a little time, so making it an hour ahead is a smart move.
Step 4: Finish and Serve
Pull the salad from the fridge and give it a good stir. Taste once more for salt and lemon, then spoon it into a serving bowl. Scatter a few extra dill fronds over the top and dust on a tiny bit more dried mint.
Scoop it up with warm pita, pile it next to grilled chicken, or eat it straight from the bowl while it’s still cold and creamy. The pale green dressing should be flecked with dark herbs and dotted with crisp cucumber rounds.
A Few Tips Before You Start
- Use the smallest Persian cucumbers you can find. They have the highest ratio of crunch to seed and barely release any water into the salad.
- Don’t skip drying the cucumbers after salting. Even 10 minutes of draining prevents a soupy result later.
- Full-fat Greek yogurt gives the richest texture, but drained regular yogurt works well if that’s what you have.
- This salad is great made ahead, just hold off on any crunchy add-ins like walnuts until you serve it.
Scale it for a crowd:
| Ingredient | Original | Doubled |
|---|---|---|
| Persian cucumbers | 4 | 8 |
| Greek yogurt | 1 cup | 2 cups |
| Dried mint | 1 tbsp | 2 tbsp |
| Chopped dill | 2 tbsp | 4 tbsp |
| Lemon juice | 1 tbsp | 2 tbsp |
| Salt | ¾ tsp | 1½ tsp |
Storing Leftovers
Keep the salad in a sealed container in the fridge for up to 3 days. The cucumbers will still be crunchy on day two, though they soften a bit after that. Stir well before serving cold, and add a fresh squeeze of lemon to wake it back up.
What To Serve With Persian Cucumber Salad
This cool, tangy salad pairs beautifully with anything coming off a hot grill. Try it beside spicy lamb kofta, where the yogurt cools the heat, or spoon it over a plate of herbed rice and roasted vegetables for a simple vegetarian dinner. It also holds its own as a dip with warm pita triangles.
Frequently Asked Questions
Can I use regular cucumbers?
Yes, but peel them first and scoop out the watery seed core with a spoon, then slice the firm outer flesh. They won’t be quite as crunchy as Persian cucumbers.
Can I make this dairy-free?
You can swap in a thick, unsweetened coconut or almond yogurt. Add an extra teaspoon of lemon juice and a pinch of salt to help the flavor come through, since plant yogurts tend to be milder.
What can I substitute for dried mint?
There’s really no perfect swap, but you can use 1 teaspoon of very finely chopped fresh mint for a similar cool note. It won’t give you the same earthy depth, but it works in a pinch.
Do I need to peel Persian cucumbers?
No. Their skins are thin and tender, and leaving them on keeps the cucumber slices from getting too soft in the dressing.
Persian Cucumber Salad Recipe
Ingredients
Method
- Slice cucumbers into thin rounds, toss with ½ tsp salt, and let drain in a colander for 10 minutes. Pat dry.
- Stir together yogurt, dried mint, dill, lemon juice, and remaining ¼ tsp salt in a bowl.
- Fold cucumbers into yogurt mixture, cover, and chill at least 15 minutes.
- Stir, taste, and adjust salt or lemon. Spoon into a bowl, scatter extra dill and a pinch of dried mint on top, and serve cold.
