Peeled and chopped cucumber placed in a deep bowl; yogurt mixed with garlic, lemon juice, salt, and vinegar is poured over it; then dried mint is sprinkled on top and served.
The yogurt dish that accompanies grills and stuffed vegetables on every Levantine table, with its secret in the vinegar: most versions settle for lemon, and this source adds a tablespoon and a half of red vinegar, giving the salad a sharper acidity and a firmer flavor.
And dried mint, not green, because its aroma is deeper and holds up in the yogurt.
Place the peeled chopped cucumber in a deep bowl, and chop it into similar sizes so each bite has a uniform texture, not varying pieces.
Mix the yogurt with the finely crushed garlic, lemon juice, salt, and vinegar until the mixture blends and becomes smooth. Crush the garlic very finely because a large piece ruins the bite it lands in.
Pour the mixture over the cucumber and stir well until the ingredients blend and each cube is coated with the white dressing.
Distribute the dried mint on the surface of the dish and serve, and rubbing it between the palms before sprinkling opens its fragrant oils so the aroma floats over the dressing.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Yogurt Cucumber Salad, and how to fix them:
The cucumber released its water into the yogurt. Drain the salted cucumber before mixing, and serve it immediately after preparation, not hours later.
The vinegar and lemon together are a generous amount. Start with half the vinegar and taste before adding the rest, since the yogurt itself has acidity.
The clove is raw and strong. Crush it with a pinch of salt until it becomes a paste, or reduce it and leave it in the refrigerator for a quarter hour so its sharpness subsides.
Low-fat yogurt was mixed vigorously or was near its expiry. Stir gently and use fresh thick yogurt.
In an airtight container for one day, and it's at its best in its first hour.
Mix the dressing and store in the refrigerator for a day, and chop the cucumber and add when serving.
Cold with grills, stuffed vegetables, and rice, or as a dip with bread.
Freezing at all: the yogurt separates and the cucumber wilts and loses its texture completely.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Low-fat yogurt | Thick Greek yogurt | 245 g | Much thicker texture and higher protein, and doesn't run with cucumber water. |
| Red vinegar | Apple vinegar | 22 ml | Softer acidity and a light fruity aroma. |
| Dried mint | Chopped dill | 9 g | A completely different flavor, closer to Turkish and Persian tastes. |
| Salt | Half the amount | 3 g | For those managing their sodium, and the acidity compensates in highlighting the flavor. |
| Servings | Cucumbers | Yogurt | Vinegar | Dried mint |
|---|---|---|---|---|
| 1.5 servings (half the quantity) | 300 g | 123 g | 11 ml | 4.5 g |
| 3 servings (base) | 600 g | 245 g | 22 ml | 9 g |
| 6 servings (double) | 1200 g | 490 g | 44 ml | 18 g |
The cucumber releases its water after salting; whoever wants a thick salad sprinkles a little salt on it and leaves it in a sieve for a quarter hour, then squeezes it gently before mixing. Whoever serves it immediately doesn't need that.
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