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Persian Cucumber Salad

Persian Cucumber Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 63
Ingredients Method Notes

Ingredients
  

  • 4 Persian cucumbers
  • 1 cup plain Greek yogurt
  • 1 tbsp dried mint
  • 2 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • ¾ tsp salt

Method
 

  1. Slice cucumbers into thin rounds, toss with ½ tsp salt, and let drain in a colander for 10 minutes. Pat dry.
  2. Stir together yogurt, dried mint, dill, lemon juice, and remaining ¼ tsp salt in a bowl.
  3. Fold cucumbers into yogurt mixture, cover, and chill at least 15 minutes.
  4. 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.

Notes

For the best flavor, let the salad chill for 30 minutes before serving. If you add walnuts or raisins, fold them in just before eating so they stay crunchy and chewy.