Turkish · Lunch
Yogurt Cucumber Salad
Turkish cacik-style salad of thick strained yogurt whisked with grated cucumber, garlic and dill, finished with a trickle of olive oil. Served cold as a side or light plate alongside bread, it balances cooling dairy tang against sharp garlic and fresh herb notes, with no cooking involved.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
168Calories
13.9gProtein
8.9gFat
10.8gCarbs
7.8gSugar
1.1gFiber
722mgSodium
22mgChol
5.9gSat Fat
420mgPotassium
210mgCalcium
0.6mgIron
0.9mcgVitamin B12
6mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
all-time-classics
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Grate the cucumber on a box grater, then squeeze the shreds firmly until excess liquid runs clear and the pile feels noticeably drier.
2
Build
Whisk the yogurt with the grated garlic, salt and black pepper until smooth, then fold in the squeezed cucumber and dill.
3
Chill
Refrigerate for 15 minutes until the salad is cold and flavors have melded.
4
Plate
Spoon into a shallow bowl, drizzle the olive oil over the top in a thin ring, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup360g Greek yogurt
- 11 cucumber (about 120g)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
