Cucumber and yogurt salad

Name: Cucumber and yogurt salad
Total time: 10 min
Yield: 4
Cuisine: Levantine
Ingredients: 2 cups yogurt; 3 Cucumbers; 1 clove garlic; 1 teaspoon Dried mint; 1 teaspoon salt

Cold yogurt with cucumber, garlic and dried mint — the official accompaniment to stuffed vegetables and rice.

Vegetarian

Cooking time: 10 min
Hands-on time: 10 min
Difficulty: Easy
Cuisine: Levantine
Calories: 130
Contains: Dairy

An inseparable duo: a plate of seasoned rice and a cold cucumber and yogurt salad on the side. The acidity of the yogurt and the coolness of the cucumber balance any heavy dish — which is why no Friday lunch is complete without it.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

4people

Amounts follow the number of people

To prepare cucumber and yogurt salad

2 cups yogurt — cold
3 Cucumbers — small cubes or grated
1 clove garlic — mashed
1 teaspoon Dried mint — Crumbled between your palms
1 teaspoon salt — to taste

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Equipment

Bowl and whisk — Beat the yogurt with garlic and salt before the cucumber goes in.

Method

Whisk the yogurt with the garlic and salt until smooth.
5 min
You’ll know it’s ready when
The mixture is homogeneous, and the flavors and texture are distributed evenly.
Tip: Mix only until homogeneous and taste before adding more salt.
Add the cucumber and dried mint, stir, and serve chilled.
5 min
You’ll know it’s ready when
The mixture is homogeneous, and the flavors and texture are distributed evenly.
Tip: Want it thicker? Use half labneh, half yogurt.