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Cucumber-Yogurt Salad

  • 20 m
  • 20 m
EatingWell Test Kitchen
“A refreshing accompaniment to a main course of meat or fish, this cucumber-yogurt salad also makes a tasty filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.”


    • 4 large cucumbers, peeled
    • ½ teaspoon salt
    • 2 cups low-fat plain yogurt
    • 2 teaspoons lemon juice
    • 2-4 cloves garlic, minced
    • Freshly ground pepper, to taste
    • 2 tablespoons chopped fresh parsley, or 2 tablespoons chopped fresh mint
    • 1 tablespoon extra-virgin olive oil


  • 1 Cut cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into ¼-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.
  • 2 Combine yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly.
  • 3 Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.
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