Step by step

Method

4 steps

1. 1

   Dice or thinly slice 2 large cucumbers (English or Persian; peel if the skin is tough). Optional but good: toss with a pinch of salt, rest 10 minutes, then pat dry so the salad doesn't get watery.

2. 2

   In a bowl, stir 1½ cups plain yogurt (Greek for thicker, regular for looser) with 1–2 grated garlic cloves, 1–2 tablespoons lemon juice or white vinegar, 1 tablespoon olive oil, ½ teaspoon salt, and black pepper. Optional: 1 tablespoon dried mint or 2 tablespoons chopped fresh mint/dill.

3. 3

   Fold cucumbers into the yogurt. Taste — it should be cool, garlicky, and tangy. Chill 15–30 minutes if you can; flavors settle.

4. 4

   Serve as a side with grilled meats, kebabs, rice, or scoop with pita. You want a creamy, refreshing cucumber yogurt salad — not a watery bowl of diluted yogurt with soggy cucumber.