Simple Recipes for Every Day
Cucumber Salad
- Serves: 6
- Prep Time: 15 min
- Cook Time: 0 min
Ingredients
Yogurt Dressing
- ¼ cup Greek yogurt
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh mint
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons Za’atar (see Note)
Salad
- 1 large English cucumber, thinly sliced
- 1 (14-ounce) can chickpeas, drained and rinsed
- ¼ red onion, thinly sliced
- ¼ cup chopped flat-leaf parsley
- ¼ cup chopped fresh mint leaves
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
Ingredients
Yogurt Dressing
- ¼ cup Greek yogurt
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh mint
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons Za’atar (see Note)
Salad
- 1 large English cucumber, thinly sliced
- 1 (14-ounce) can chickpeas, drained and rinsed
- ¼ red onion, thinly sliced
- ¼ cup chopped flat-leaf parsley
- ¼ cup chopped fresh mint leaves
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
Method
- Make the dressing. In a small bowl, mix together the yogurt, olive oil, lemon juice, garlic, mint, salt, pepper, and Za’atar.
- Make the salad. In a large bowl, combine the cucumber, chickpeas, onion, parsley, mint, and dill.
- Add as much dressing as you like to the salad and toss to combine. Serve cold.
Notes
Note: If you don’t have Za’atar on hand, swap in 1 teaspoon of dried oregano.