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Lebanese Cucumber Salad

Serves 4 to 6 Salad vegetarian, Salads

Lebanese Cucumber Salad

Lebanese Cucumber Salad is a staple at home tables across Lebanon, crafted with a simplicity that showcases the essence of its ingredients. Often served alongside grilled meats or as part of a mezze spread, this salad embodies the relaxed and informal dining style common in Lebanese households. It is a dish prepared with intuition rather than strict measurements, reflecting the personal touch of the cook.

The salad is a harmonious blend of crunchy cucumbers, creamy yogurt, and a hint of garlic, all brought together with the aromatic freshness of dill. The salt's presence is subtle, enhancing rather than overpowering, allowing each component to shine. Generous use of fat in the yogurt adds richness, making every bite a refreshing contrast of textures and flavors.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing 2 cucumbers thoroughly under cold running water. Pat them dry with a clean kitchen towel. Slice the cucumbers into thin rounds, about 1/4 inch thick, and place them in a large mixing bowl. This ensures the cucumbers are evenly coated with the dressing later.
  2. Peel 1 clove of garlic and mince it finely. The finer the garlic, the more evenly it will distribute its flavor throughout the salad. Add the minced garlic to the bowl with the cucumbers.
  3. Measure 200 g of yogurt and add it to the bowl. Use a spoon to mix the yogurt with the cucumbers and garlic gently. The yogurt should coat the cucumber slices evenly, creating a creamy base for the salad.
  4. Finely chop a small handful of fresh dill, about 2 tablespoons, and sprinkle it over the salad. Dill adds a fresh, aromatic note that complements the yogurt and cucumbers. Mix gently to combine.
  5. Season the salad with fine sea salt to taste. Start with a small pinch and add more if needed, tasting as you go to ensure the flavors are balanced. The salt should enhance the natural flavors without overpowering them.
  6. Drizzle a small amount of olive oil over the salad, about 1 tablespoon. The oil adds a rich, smooth texture and helps meld the flavors together. Toss the salad gently so the cucumber slices remain intact and the dressing is evenly distributed.
  7. Transfer the salad to a serving dish. Serve immediately with fresh bread, allowing everyone to scoop up the salad with the bread. This salad is best enjoyed fresh, as the cucumbers will retain their crisp texture and the flavors will be vibrant.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

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