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Creamy Cucumber Yogurt Ramadan Salad

A refreshing, creamy cucumber and yogurt salad perfect for Ramadan iftar tables, offering hydration, probiotics, and light Mediterranean flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large cucumbers finely chopped or sliced
  • 2 cups plain thick yogurt Greek or strained yogurt preferred
Flavor Enhancers
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • fresh dill chopped
  • fresh mint optional
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • mixing bowl
  • knife
  • grater or garlic press

Method
 

  1. Wash, peel if desired, and finely slice or dice cucumbers. Lightly salt and let sit for 5 minutes, then drain excess water.
  2. In a bowl, whisk yogurt with garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy.
  3. Fold cucumbers into the yogurt mixture, add fresh herbs, mix gently, and chill before serving.

Notes

Use thick yogurt for best texture. Always drain cucumbers to avoid watery salad. Chill before serving for best flavor.