Tasty Lebanese Cucumber Salad

I’ve been making this Lebanese cucumber salad on repeat lately, and I can’t get enough of how refreshing it is! The combination of cool Greek yogurt and dried mint creates such a bright, tangy flavor that pairs perfectly with just about any meal. It’s become my go-to side dish whenever I need something light and delicious.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 110-140
• Protein: 4-6 g
• Fat: 4-6 g
• Carbohydrates: 14-18 g

Ingredients

• 1 large cucumber (peeled and sliced into 1/4-inch rounds)
• 1 cup plain Greek yogurt (5% fat)
• 3/4 tsp dried mint
• 1 1/2 cloves garlic (pressed into a paste)
• 1/2 tsp salt (plus more to taste)
• 1 tsp fresh lemon juice
• 1 tsp extra virgin olive oil

Step 1: Prepare the Cucumber

• 1 large cucumber
• pinch of salt

Peel the cucumber with a vegetable peeler or knife, then slice it into 1/4-inch rounds.

I find that uniform thickness helps the cucumbers absorb the yogurt dressing evenly and creates a better texture throughout the salad.

Place the sliced cucumbers in a colander and sprinkle with a pinch of salt, letting them sit for 5 minutes to release excess moisture—this prevents a watery salad.

Step 2: Build the Yogurt Base

• 1 cup plain Greek yogurt
• 1 1/2 cloves garlic
• 3/4 tsp dried mint
• 1/2 tsp salt

In a bowl, combine the Greek yogurt, pressed garlic, dried mint, and 1/2 teaspoon salt.

Stir well to distribute the garlic and mint evenly throughout the yogurt, ensuring the flavors are incorporated before adding the cucumbers.

The dried mint will rehydrate slightly in the yogurt, releasing its aromatic oils and deepening the flavor.

Step 3: Combine and Finish

• cucumber slices from Step 1
• yogurt mixture from Step 2
• 1 tsp fresh lemon juice
• 1 tsp extra virgin olive oil

Pat the cucumber slices dry with a clean kitchen towel or paper towels to remove excess moisture, then fold them gently into the yogurt mixture from Step 2.

Drizzle with fresh lemon juice and extra virgin olive oil, then toss gently to combine.

I like to taste and adjust the salt at this point—sometimes the cucumbers release enough liquid that you'll want a bit more seasoning for balance.

Step 4: Chill and Serve

• finished salad from Step 3

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to become properly chilled.

This Lebanese-style salad is best enjoyed cold as a refreshing side dish or light appetizer.

Tasty Lebanese Cucumber Salad

Delicious Tasty Lebanese Cucumber Salad recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2.5 cups of salad

Calories: 125

Ingredients Method

Ingredients

  

• 1 large cucumber (peeled and sliced into 1/4-inch rounds)
• 1 cup plain Greek yogurt (5% fat)
• 3/4 tsp dried mint
• 1 1/2 cloves garlic (pressed into a paste)
• 1/2 tsp salt (plus more to taste)
• 1 tsp fresh lemon juice
• 1 tsp extra virgin olive oil

Method

 

1. Peel the cucumber with a vegetable peeler or knife, then slice it into 1/4-inch rounds. I find that uniform thickness helps the cucumbers absorb the yogurt dressing evenly and creates a better texture throughout the salad. Place the sliced cucumbers in a colander and sprinkle with a pinch of salt, letting them sit for 5 minutes to release excess moisture—this prevents a watery salad.
2. In a bowl, combine the Greek yogurt, pressed garlic, dried mint, and 1/2 teaspoon salt. Stir well to distribute the garlic and mint evenly throughout the yogurt, ensuring the flavors are incorporated before adding the cucumbers. The dried mint will rehydrate slightly in the yogurt, releasing its aromatic oils and deepening the flavor.
3. Pat the cucumber slices dry with a clean kitchen towel or paper towels to remove excess moisture, then fold them gently into the yogurt mixture from Step 2. Drizzle with fresh lemon juice and extra virgin olive oil, then toss gently to combine. I like to taste and adjust the salt at this point—sometimes the cucumbers release enough liquid that you'll want a bit more seasoning for balance.
4. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to become properly chilled. This Lebanese-style salad is best enjoyed cold as a refreshing side dish or light appetizer.