Best 20 Yogurt Cucumber Salad Recipes

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Yogurt cucumber salad is a refreshing and healthy side dish that is perfect for summer gatherings. It is made with simple ingredients that are readily available, and it can be prepared in just a few minutes. This versatile salad can be served as a side dish, a light lunch, or even a snack. It is also a great way to use up leftover yogurt. This collection of recipes offers a variety of ways to make yogurt cucumber salad, so you're sure to find one that you'll love. From classic recipes to more unique takes on the dish, there's something for everyone. With its creamy texture, cool cucumber, and tangy dressing, yogurt cucumber salad is a delicious and refreshing dish that is perfect for any occasion.

__Other variations of Yogurt Cucumber Salad:__

- Greek Yogurt Cucumber Salad: This recipe uses Greek yogurt for a thicker and creamier salad.
- Dill Yogurt Cucumber Salad: This recipe adds fresh dill for a herbaceous flavor.
- Lemon-Mint Yogurt Cucumber Salad: This recipe adds lemon zest and mint for a bright and refreshing flavor.
- Spicy Yogurt Cucumber Salad: This recipe adds a touch of chili powder for a slightly spicy kick.
- Roasted Garlic Yogurt Cucumber Salad: This recipe adds roasted garlic for a nutty and savory flavor.

Here are our top 20 tried and tested recipes!

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA



Indian Cucumber and Yogurt Salad: Cucumber Raita image

Provided by Aarti Sequeira

Time 10m

Yield about 4 cups

Number Of Ingredients 7

2 cups plain whole milk or low-fat yogurt
2 cups grated English or Persian cucumber (unpeeled)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
Freshly ground black pepper

Steps:

  • Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

CUCUMBER AND TOMATO SALAD IN GARLIC YOGURT DRESSING



Cucumber and Tomato Salad in Garlic Yogurt Dressing image

Make and share this Cucumber and Tomato Salad in Garlic Yogurt Dressing recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb cucumber, peeled and chopped
1/2 lb tomatoes, chopped
4 green onions, minced
1/2 cup of fresh mint, chopped fine
1/2 cup fresh parsley, chopped fine
3 tablespoons lemon juice
2 cloves garlic, crushed
1 cup plain low-fat yogurt
black pepper

Steps:

  • Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together.
  • Pour over cucumber and tomato mixture and stir.
  • Serve within an hour for best taste.

CUCUMBER AND YOGURT SALAD



Cucumber And Yogurt Salad image

Cucumbers in a creamy yogurt dressing. Serve very cold.

Provided by jen

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 7

Number Of Ingredients 6

3 cucumbers
2 cloves garlic, minced
salt to taste
2 tablespoons dried mint
1 cup plain yogurt
1 tablespoon olive oil

Steps:

  • Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
  • Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
  • Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 6.1 g, Cholesterol 2.1 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 28 mg, Sugar 3.9 g

YOGURT AND CUCUMBER SALAD (TZATZIKI OR CACIK)



Yogurt and Cucumber Salad (Tzatziki or Cacik) image

Provided by David Kamen

Categories     Condiment/Spread     Salad     Side     No-Cook     Yogurt     Mint     Cucumber     Fat Free     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

2 English cucumbers, peeled, seeded, and shredded
Kosher salt
3 cups plain nonfat yogurt
2 tablespoons white wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons dried mint
12 to 14 leaves fresh mint, thinly sliced
Freshly ground black pepper

Steps:

  • 1. Place the shredded cucumbers in a medium bowl and toss with a few pinches of salt. Set aside for 15 minutes to draw some of the liquid out of the cucumbers.
  • 2. Drain the excess liquid from the bowl of cucumbers. Add in the yogurt, vinegar, garlic, dried mint, and fresh mint. Mix well to combine. Adjust the seasoning as needed with salt and pepper. Refrigerate until ready to serve.

CUCUMBER SALAD WITH YOGURT



Cucumber Salad with Yogurt image

This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.

Provided by barbara

Time 10m

Yield 4

Number Of Ingredients 5

1 large English cucumber, peeled and thinly sliced
1 (5 ounce) container plain yogurt, or more to taste
2 teaspoons white sugar
1 tablespoon cider vinegar
½ teaspoon salt

Steps:

  • Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g

SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE



Spicy Calamari and Cucumber Salad with Spiced Yogurt Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/3 cup soy sauce
1/3 cup rice wine vinegar
1/4 cup honey
2 tablespoons chili paste (such as sambal)
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon grated peeled ginger (about one 2-inch piece)
Kosher salt, optional
1 pound frozen calamari, tubes and tentacles, thawed
8 ounces Persian cucumbers (about 2), sliced into 1/4-inch rounds
2 cups Greek yogurt
1 tablespoon chopped fresh cilantro, plus whole leaves, for garnish
1 teaspoon ground coriander
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon ground caraway seeds
1 teaspoon sumac
1/2 teaspoon smoked paprika
Kosher salt
1 tablespoon black sesame seeds, for garnish

Steps:

  • For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
  • Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
  • For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
  • To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.

CUCUMBER-YOGURT SALAD WITH MINT



Cucumber-Yogurt Salad with Mint image

Provided by Ellen Faris

Categories     Salad     Dairy     No-Cook     Yogurt     Mint     Cucumber     Summer     Bon Appétit     Kansas

Yield Serves 6

Number Of Ingredients 8

3 medium cucumbers, peeled, seeded, diced
1 1/2 teaspoons salt
1 tablespoon fresh mint, minced
1 garlic clove, minced
1 teaspoon dried oregano
1 8-ounce container plain yogurt
2 tablespoons whipping cream
Pepper

Steps:

  • Place cucumbers in colander. Sprinkle with salt. Let stand 15 minutes. Rinse cucumbers. Drain on paper towels. Combine mint, garlic, and oregano in large bowl. Stir in yogurt and cream. Add cucumber and stir to coat. Season with pepper. Refrigerate until chilled. (Can be prepared 5 hours ahead.)

CUCUMBER YOGURT SALAD



Cucumber Yogurt Salad image

This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Indian-Inspired Recipes

Yield Makes 3 cups

Number Of Ingredients 5

1 cucumber, peeled, seeded, and chopped (about 1 cup)
2 cups plain yogurt
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon coarse salt
Pinch of cayenne pepper

Steps:

  • Mix all ingredients together in a medium bowl. Chill and serve.

CUCUMBER, TOMATO, AND ONION YOGURT SALAD



Cucumber, Tomato, and Onion Yogurt Salad image

Categories     Salad     Dairy     Onion     Tomato     Vegetable     Vegetarian     Yogurt     Fall     Spring     Summer     Winter     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

1 English cucumber, peeled, seeded, and cut into 1/2-inch cubes
2 plum tomatoes, seeded and cut into 1/2-inch cubes
1 onion, finely chopped
2 cups plain whole-milk yogurt
2 teaspoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon picked-over split skinned urad dal*
1 tablespoon finely chopped fresh cilantro

Steps:

  • Stir together cucumber, tomatoes, onion, and yogurt. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop. Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste.
  • *Dals are dried legumes.

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING



Chopped Romaine & Cucumber Salad With Yogurt Dressing image

This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean".

Provided by blucoat

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 large head romaine lettuce, blemished outer leaves removed
1 English cucumber
1/2-3/4 cup walnut halves, lightly toasted (optional)
1 cup roughly chopped arugula, washed and dried well (about 1 small bunch)
1 tablespoon chopped flat leaf parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped of fresh mint
1/4 teaspoon aleppo chile
salt & fresh ground pepper
1 teaspoon finely minced garlic (about 2 large cloves)
2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon)
1 tablespoon champagne vinegar (avoid acidic brands like Heinz) or 1 tablespoon chardonnay vinegar (avoid acidic brands like Heinz)
1 1/2 teaspoons sugar
salt & fresh ground pepper
1/2 cup whole-milk plain yogurt or 1/2 cup sheep's-milk yogurt
5 tablespoons extra virgin olive oil

Steps:

  • Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
  • Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
  • Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
  • Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
  • Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
  • Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

CUCUMBER-YOGURT SALAD



Cucumber-Yogurt Salad image

Provided by Chitra Joshi

Categories     Condiment/Spread     Salad     Dairy     Herb     Yogurt     Low Sodium     Wheat/Gluten-Free     Cucumber     Bon Appétit     Texas

Yield Serves 4

Number Of Ingredients 4

1 cup plain nonfat yogurt
1 teaspoon sugar
2 medium cucumbers, peeled, seeded, chopped
2 tablespoons minced fresh cilantro

Steps:

  • Mix yogurt and sugar in medium bowl. Mix in cucumbers and cilantro. Season to taste with salt. (Can be prepared in 2 hours ahead. Cover and refrigerate.)

TOMATO CUCUMBER SALAD WITH LEMON YOGURT DRESSING



Tomato Cucumber Salad With Lemon Yogurt Dressing image

This recipe comes from "Cooking Thin with Chef Kathleen". It is very delicious and goes well with grilled lamb chops. Please only make this in the summer when the tomatoes are at their peak!

Provided by JillAZ

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup lemon juice
1 small sweet onion, thinly sliced
1 medium cucumber
3 -4 large garden fresh tomatoes, cored and sliced
salt and pepper
1/2 cup low-fat plain yogurt
2 garlic cloves, minced
1/2 cup roughly chopped assorted fresh herb (I used mint, parsley and oregano)
2 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Place onion slices in a shallow dish. Pour lemon juice over them and toss so they are all coated with the juice. Let stand at least 30 minutes or up to 2 hours. Turn them occasionally.
  • While the onions sit, peel and slice the cucumber into 1/4 inch slices.
  • Place in a large bowl.
  • Add the tomatoes. Season with salt and pepper and toss.
  • Make the dressing:.
  • In a small dish, mix together the yogurt, garlic, herbs, salt and pepper and olive oil.
  • Drain the juice off the onions into the bowl with the dressing ingredients. Mix well.
  • Add the onions to the bowl with the cucumbers and tomatoes.
  • Pour the dressing over the top and toss to coat.
  • Serve.
  • You can also fancy this up by layering the tomatoes on a platter and then topping with the cucumbers and then onions. Then just drizzle with the dressing.

RAITA (CUCUMBER AND YOGURT SALAD)



Raita (Cucumber and Yogurt Salad) image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 cups plain nonfat yogurt, drained well with cheesecloth or a strainer
1 cucumber, peeled, seeded, and grated
1/2 cup minced fresh mint leaves
1 hot green chili, seeded and minced, if desired
Salt, to taste

Steps:

  • In a bowl combine all the ingredients.

LENTIL CAKES WITH FETA-YOGURT SAUCE AND CUCUMBER-CRESS SALAD



Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad image

Inspired by falafel, these Lentil Cakes with Feta-Yogurt Sauce and Cucumber-Cress Salad are made from a purée of raw red lentils, harissa, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Yield Makes 8 cakes

Number Of Ingredients 15

1 cup red lentils
3 scallions, pale-green and white parts chopped; greens thinly sliced on bias
1 tablespoon harissa
1/4 teaspoon turmeric
1/4 teaspoon baking powder
Coarse salt
1 large egg plus 1 large egg white
2 1/2 ounces goat's-milk or sheep's-milk feta cheese, crumbled (1/2 cup)
1/2 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon finely grated garlic (from 1 small clove)
1/2 English cucumber, cut into half-moons (1 cup)
1/2 ounce upland cress or watercress (1 cup)
1/4 ounce fresh mint leaves (1/2 cup)
2 teaspoons safflower oil

Steps:

  • Cover lentils with 2 inches cold water. Soak 4 hours at room temperature or up to 1 day in refrigerator. Drain well. Pulse pale-green and white parts of scallions in a food processor until minced. Add harissa, turmeric, baking powder, 1/4 teaspoon salt, and egg and egg white; pulse to combine. Add lentils; puree until almost smooth. Transfer mixture to a bowl, and stir in a little more than half the feta.
  • Whisk remaining feta, the yogurt, lemon juice, and garlic in a small bowl. Combine cucumber, cress, and mint in another bowl.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Place a scant tablespoon of scallion greens in pan, and spoon about an eighth of the batter on top, spreading to make a 3-inch cake. Repeat, making 4 cakes at a time. Cook until golden brown, flipping once, about 6 minutes. Add remaining teaspoon oil, and repeat.
  • Divide sauce among 4 plates; top with salad. Place cakes next to greens, and serve.

Nutrition Facts : Calories 305 g, Cholesterol 59 g, Fiber 8 g, Protein 22 g, SaturatedFat 3 g, Sodium 379 g

GRILLED SALMON WITH CUCUMBER-YOGURT SALAD



Grilled Salmon With Cucumber-Yogurt Salad image

Make this recipe year-round by broiling the salmon instead of grilling it. Preheat the broiler and place a rack about 6 inched from the heat source. Broil the fish fro about 15 minutes, flipping over once. It should be lightly browned on both sides and should flake with a fork.

Provided by ElizabethKnicely

Categories     Very Low Carbs

Time 33m

Yield 4 salmon fillets, 4 serving(s)

Number Of Ingredients 8

2 cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch slices
1 cup plain yogurt
1/2 small garlic clove, minced
1 teaspoon dried dill or 1 tablespoon chopped fresh dill
1 1/2 lbs salmon fillets, cut into 4 pieces
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.
  • Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.
  • Season cucumber salad with salt and pepper and serve alongside salmon.

CUCUMBER SALAD WITH YOGURT (MIDDLE EAST, PALESTINE)



Cucumber Salad With Yogurt (Middle East, Palestine) image

This is a very simple, but different kind of salad that goes great with a lot of dishes. It is also a nice dish to make during Ramadan, either for suhr or uftur! Enjoy :)

Provided by Palis Favorites

Categories     Low Protein

Time 5m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 5

1 cup plain yogurt
1 cup cucumber, peeled and sliced
1/2 teaspoon salt
1 garlic clove, minced
1 teaspoon of fresh mint or 1 teaspoon dried mint

Steps:

  • Stir yogurt until smooth.
  • Add cucumber, salt, and garlic.
  • Garnish with mint.
  • Normally eaten with pita bread. Enjoy!

CUCUMBER AND CELERY SALAD WITH YOGURT



Cucumber and Celery Salad with Yogurt image

Categories     Condiment/Spread     Sauce     Dairy     Vegetable     No-Cook     Quick & Easy     Yogurt     Celery     Cucumber     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/4 cup plain yogurt
2 medium celery ribs
1/2 English cucumber
2 tablespoons chopped fresh flat-leafed parsley or cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil

Steps:

  • In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, 20 minutes. Discard liquid.
  • Diagonally cut celery into thin slices. Seed cucumber and diagonally cut into thin slices. In bowl toss together celery, cucumber, yogurt, parsley or cilantro, lemon juice, oil, and salt and pepper to taste.

CUCUMBER YOGURT ZA'ATAR SALAD (HOW I LIKE IT )



Cucumber Yogurt Za'atar Salad (How I Like It ) image

Make and share this Cucumber Yogurt Za'atar Salad (How I Like It ) recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 14

2 cups yogurt (can be nonfat or lowfat)
2 whole English seedless cucumbers
2 garlic cloves, pressed
sea salt
fresh ground black pepper
1/3 cup of fresh mint
1/3 cup flat leaf parsley, chopped
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
1/2 lemon, zest of
1 dash paprika
1/2 teaspoon za'atar spice mix
1 red bell pepper
1/2 green bell pepper

Steps:

  • Peel the cucumbers, cut each one in half lengthwise, and cut into 1/4 inch dice. Crush the garlic and and salt together to a paste. Stir the yogurt into the garlic paste.Add lemon juice and the cucumbers, pepper, mint, and parsley. Toss to mix. Adjust salt and pepper to taste. Just before serving drizzle with the olive oil. Sprinkle the amount of Za'atar you like on top and the paprika.
  • Tear off pieces of the pita bread and use them to scoop up salad.

Nutrition Facts : Calories 353.2, Fat 22.2, SaturatedFat 7.2, Cholesterol 31.9, Sodium 131.9, Carbohydrate 31.3, Fiber 4.7, Sugar 20.1, Protein 12.3

GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD



GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD image

Categories     Fish

Yield 4 servings

Number Of Ingredients 17

FINGERLING POTATO SALAD:
1 pound fingerling potatoes or other small boiling potatoes
Water
Salt
1 cup Champagne vinegar
1 tablespoon sugar
Freshly ground black pepper
1/2 medium red onion, cut into 1/4-inch dice
1 cup good-quality canned chicken broth
2 tablespoons unsalted butter
Tzatziki (Cucumber-Yogurt sauce): Use recipe from Barefoot Contessa
GRILLED SALMON:
4 fresh wild salmon fillets, each about 6 ounces
Extra-virgin olive oil, for brushing
Salt
Freshly ground black pepper
4 dill sprigs, for garnish

Steps:

  • Several hours before serving, make the potato salad: Rinse the potatoes, leaving their skins on. Put them in a saucepan with enough cold water to cover well and add a sprinkling of salt. Bring to a boil over high heat, and then adjust the heat to maintain a steady boil and cook until the potatoes are just tender enough to be pierced easily with a long metal skewer, about 15 minutes. Drain well, transfer to a large mixing bowl filled with ice and water, and leave until thoroughly cooled, about 30 minutes. Meanwhile, in another mixing bowl, stir together the vinegar, sugar, and salt and pepper to taste. Peel the potatoes, using your fingertips and, if necessary, a small, sharp knife to slip off their skins. Cut each potato crosswise into discs about 1/4 inch thick and add them to the vinegar mixture. Add the red onion, toss gently, cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours. Make tzatziki For the salmon: Preheat an outdoor or indoor charcoal or gas grill. Brush the salmon fillets on both sides with olive oil and season lightly with salt and pepper. Grill to the desired degree of doneness, about 4 minutes per side per 1 inch of thickness for medium, 5 minutes per side for cooked through but still moist. Meanwhile, put the potato salad in a sauté pan with the chicken broth and butter and cook over medium heat, stirring occasionally, until heated through. Taste and adjust the seasonings with more salt and pepper, if necessary. To serve, spoon the potato salad onto 4 serving plates to form even beds. Place a salmon fillet on top of each. Spoon some of the cool cucumber sauce over each fillet and around the plate, transferring the rest to a serving bowl to pass at table. Garnish each serving with a dill sprig. Serve immediately.

EGYPTIAN GARLIC YOGURT CUCUMBER SALAD



Egyptian Garlic Yogurt Cucumber Salad image

This is a very refreshing little salad. I always make it along side many different dishes, goes great especially with anything barbequed. I also make it as a snack, eating half of it each time! Serves up great with slices of warm pita bread. A very garlicly salad, if you want you can decrease the garlic to your liking. Don't be turned off by the yogurt, even if you dont like yogurt, once the salad is made, there is no taste of yogurt at all. Smooth, creamy and refreshing. Enjoy!

Provided by cooking in cairo...

Categories     Vegetable

Time 7m

Yield 4 serving(s)

Number Of Ingredients 6

4 ounces plain yogurt (you could use a 6 oz container too, no problem)
1/2 cucumber (grated fine)
3 garlic cloves (crushed)
1 tablespoon white vinegar
1 teaspoon fresh dill (chopped- you could use dry dill, but fresh better)
salt & pepper

Steps:

  • Empty yogurt into a small mixing bowl.
  • Grate the half cucumber into yogurt.
  • Using a garlic press, press the garlic into bowl.
  • Add vinegar, chopped dill, salt and pepper to taste.
  • Best when chilled for 30 minutes or so.
  • Keeps great in fridge for a few days.
  • Serve with warm pita bread for dipping.

Nutrition Facts : Calories 28.5, Fat 1.1, SaturatedFat 0.7, Cholesterol 4, Sodium 15.4, Carbohydrate 3.6, Fiber 0.2, Sugar 2.1, Protein 1.4

Tips:

  • Use high-quality yogurt: Opt for plain, whole-milk yogurt that is thick and creamy. Avoid using low-fat or non-fat yogurt, as they will result in a thinner dressing.
  • Choose the right cucumber: Look for fresh, firm cucumbers with a deep green color. Avoid cucumbers that are yellow or have soft spots.
  • Dice the cucumber evenly: This will ensure that the cucumber cooks evenly and absorbs the dressing well.
  • Use fresh herbs: Fresh herbs, such as dill and mint, add a bright, vibrant flavor to the salad. Avoid using dried herbs, as they will not provide the same flavor.
  • Season to taste: Be sure to taste the dressing before serving and adjust the seasonings as needed. You may want to add more lemon juice, salt, or pepper to suit your taste.

Conclusion:

This refreshing and flavorful yogurt cucumber salad is a perfect side dish for grilled meats, fish, or chicken. It is also a great way to use up any leftover yogurt. With its simple ingredients and easy preparation, this salad is sure to become a summertime favorite.

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