Best 15 Cucumber And Yogurt Salad Recipes

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA

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 YOGURT SALAD

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.

YOGURT AND CUCUMBER SALAD (TZATZIKI OR CACIK)

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 AND TOMATO SALAD IN GARLIC YOGURT DRESSING

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.

SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE

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, TOMATO, AND ONION YOGURT SALAD

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.

RAITA (CUCUMBER AND YOGURT SALAD)

Steps:

• In a bowl combine all the ingredients.

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

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.

CUCUMBER AND CELERY SALAD WITH YOGURT

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.

FARRO SALAD WITH CUCUMBER AND YOGURT-DILL DRESSING RECIPE BY TASTY

Steps:

• Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes, until the farro is tender
• While the farro cooks, seed and chop the cucumber. Add it to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.
• Dice the tomatoes.
• Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.
• Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.
• Enjoy!

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

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.

SPINACH-WRAPPED FLOUNDER AND WARM LENTIL SALAD WITH CUCUMBER YOGURT SAUCE

Steps:

• Line 2 baking sheets with paper towels. In a kettle of boiling salted water blanch spinach in small batches 2 seconds and transfer with tongs to paper towels, laying it flat, to drain.
• In a saucepan bring 4 cups of water to a boil with lentils. Simmer lentils, covered 15 minutes and add salt to taste. Simmer lentils, covered, until just tender, 3 to 5 minutes more, and drain well. Transfer lentils to a bowl.
• While lentils are cooking, in a heavy skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened, about 5 minutes. Stir in lentils, vinegar, and salt and pepper to taste.
• Cook lentil mixture, stirring, until just heated through and keep warm.
• In a bowl whisk together yogurt and garlic paste. Peel cucumber and remove any seeds. Cut cucumber into 1-inch pieces and in a blender blend until smooth. Whisk cucumber into yogurt mixture with salt and pepper to taste and let sauce come to room temperature.
• Preheat oven to 400°F. and lightly oil a shallow baking pan.
• Pat flounder fillets dry and season with salt and pepper. Divide spinach among fillets, overlapping leaves to cover each fillet completely on one side, and transfer fillets, spinach sides down, to oiled pan. Sprinkle top of fillets with half of mint and wrap with remaining spinach, overlapping leaves until fillets are completely covered. Brush tops of fillets with remaining 2 tablespoons oil and bake fillets in middle of oven until cooked through, about 10 minutes.
• Stir remaining mint into sauce and stir feta into lentil mixture.
• Divide lentil mixture among 6 plates and top with fillets. Spoon some of sauce onto each plate and garnish fillets with mint sprigs.

LEBANESE YOGURT AND CUCUMBER SALAD

Steps:

• Drain the yogurt in a cheesecloth-lined colander for several hours, discarding the liquid that has collected.
• Place the mint and garlic together in a salad bowl and crush with a little salt.
• Add the drained yogurt and cucumbers. Mix well and chill before serving.

MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA

Steps:

• Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty).
• Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top.
• Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.

CUCUMBER YOGURT SALAD WITH DILL, SOUR CHERRIES AND ROSE PETALS

Steps:

• In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint. Fold in the cucumbers and season with salt to taste.
• Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves. Drizzle with a generous amount of olive oil and serve immediately.