Refreshing Persian Cucumber Salad with Yoghurt & Herbs

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

0 minutes

Calories

120

Few vegetables are as crisp and refreshing as the Persian cucumber, and this simple salad captures its essence beautifully. Unlike regular cucumbers, Persian cucumbers are smaller, thinner-skinned, and virtually seedless, which makes them perfect for fresh salads.

Combined with a creamy yoghurt base, fragrant dill and mint, and a touch of garlic and lemon, this dish is cooling, light, and incredibly flavourful. It’s the kind of salad that comes together in minutes yet feels like something served in a traditional Middle Eastern mezze spread.

This cucumber salad is versatile enough to serve as a side to grilled meats, a refreshing addition to rice dishes, or even a quick snack on its own. The yogurt gives it a cooling creaminess, while the herbs add layers of brightness that elevate the humble cucumber.

A dash of sumac or za’atar can bring in an earthy tang and deepen the Middle Eastern character of the dish. Whether you’re looking for something light and healthy, or you want to balance out a heavier main course, this Persian cucumber salad is a go-to option that never disappoints.

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Ingredients

4 Persian cucumbers, thinly sliced
1 cup plain Greek yogurt
2 tablespoons fresh dill, chopped
1 tablespoon fresh mint, chopped
1 garlic clove, finely minced
1 tablespoon olive oil
Juice of 1/2 lemon
Salt and black pepper to taste
Optional: 1 teaspoon sumac or za’atar for garnish

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Directions

Wash and slice Persian cucumbers into thin rounds (peel optional).
In a bowl, combine Greek yogurt, garlic, olive oil, lemon juice, dill, and mint. Stir until smooth.
Add cucumber slices to the yogurt mixture and toss gently to coat.
Season with salt and pepper to taste.
Garnish with a sprinkle of sumac or za’atar if desired.
Chill for 15 minutes before serving for best flavour.

Nutrition

Serving Size: 1
per serving: Calories; 120

Amount/Serving % Daily Value

Fat: 7 grams; 9%
Saturated Fat: 2 grams; 10%
Cholesterol: 5 milligrams; 2%
Sodium: 180 milligrams; 8%
Carbs: 9 grams; 3%
Protein: 5 grams
Sugar: 4 grams
Fiber: 2 grams; 7%

10 Tips for Making the Best Persian Cucumber Salad

Use fresh, firm Persian cucumbers for best crunch.
Leave the peel on for extra texture and nutrients.
Slice cucumbers thinly for even coating with yogurt.
Use Greek yogurt for creaminess and thickness.
Chill the salad before serving to enhance flavours.
Add fresh dill and mint just before serving for maximum aroma.
For a tangier flavour, add extra lemon juice or a splash of vinegar.
Sprinkle sumac for authentic Persian flair.
Adjust garlic to taste—raw garlic adds a punch.
Make it ahead, but keep cucumbers separate from yoghurt until serving to avoid wateriness.

Serve it with Suggestions

Grilled lamb kebabs
Roasted chicken or turkey
Persian rice dishes like sabzi polo
Fresh pita bread or lavash
Mezze platters with hummus and baba ghanoush

FAQs

Q: Can I use regular cucumbers instead of Persian cucumbers?
A: Yes, but peel and deseed them for the best texture.

Q: Can I make this salad vegan?
A: Absolutely, just use a dairy-free yogurt alternative.

Q: How long does Persian cucumber salad last?
A: It’s best fresh, but it can be refrigerated for up to 24 hours.

Q: Can I add other herbs?
A: Yes, parsley, chives, or cilantro also work well.

Q: What’s the difference between Persian cucumbers and English cucumbers?
A: Persian cucumbers are smaller, thinner, and more tender-skinned, making them better for salads.

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Refreshing Persian Cucumber Salad with Yoghurt & Herbs