Cucumber Salad With Yogurt - A Recipe With A Photo Step By Step

Cucumber salad with yogurt is a great recipe for summer. Light and cool thanks to mint, it was invented by the inhabitants of hot countries.

Ingredients

Cucumber - 1 pc.

Yogurt - 200 ml

Mint - 4 leaves

Lemon juice - 1 tablespoon

Salt - as little as possible

• 31 kcal
• 7 minutes
• 3 hours
• 3 hours 7 minutes

Photo of the finished dish

Step by step recipe with photo

Cucumber salad with yogurt, mint and lemon juice is found in the cuisine of so many peoples living in the Mediterranean. And, in general, this flavor combination is widespread right up to India, where it goes into such a class of dishes as raita. The authorship of this salad is claimed by Jews and Arabs. But since the recipe is very old (it has been known since the Middle Ages, but it may have existed even earlier), now, of course, it is impossible to say who exactly invented this dish first. In any case, for the summer heat, cucumber salad with yogurt is exactly what you need! It is good for meat, and without anything, and just with bread. I can't say that it satisfies hunger, but it definitely quenches thirst. We had 37 degrees today - I swear this is the best recipe for the heat !!!

Historically, cucumber and yogurt salad was not made with yogurt, but with other fermented milk products. In particular - just with sour milk, not necessarily cow's milk - in the climate of the Arab countries, you know, it sours very quickly. And lemon juice completed the process … It's just that nowadays (and in our area) it is easier to get yogurt than its ancient Arab counterparts. If you have a choice, use the acidic yogurt. If there is no sour, increase the amount of lemon juice. The salad should have a distinct sour note.

Cucumber salad with yogurt is made with both fresh mint and dried (and with a combination of both). But more in its classic version, no herbs are needed. They are superfluous there. Well, if you want, put it on, of course, but mint is necessary and sufficient there.

You need very, very little salt. Ideally, try to do without it at all. First, it will historically be closer to the truth. This recipe evolved at a time when salt was expensive, so it's good without it. And secondly, the salt makes the cucumber release water, the cucumber gives water to the gravy. To pepper - generally a solid "no". So as not to interrupt the delicious mint.

Peel the cucumber, cut it lengthwise into two halves and scrape out the seeds with a spoon.

We cut the cucumber into as thin plates as possible. At worst, you can rub it on a coarse grater.

We cut the mint.

We combine all the ingredients, except for the salt, mix and marinate the salad for at least 2.5 hours at room temperature. It can take longer in the refrigerator. Less is impossible, the taste will not fully unfold. I tried it at different stages, after 2.5 it just happens.

Well, and before serving, add salt to taste. But a little. In short, this cucumber salad with yogurt is supposed to be slightly undersalted.

We serve to our beloved gentleman in a beautiful plate, accompanied by a song from the cartoon Aladdin: "… Arab no-o-o-och! …"