Equipment
* optional
Ingredients
Herbed Yogurt Base
- 300 g whole milk greek yogurt, chilled
- 10 g fresh dill, finely chopped
- 10 g fresh mint, finely chopped
- 10 g fresh flat-leaf parsley, finely chopped
- 3 g lemon zest, freshly grated
- 15 ml lemon juice, freshly squeezed
- 1 garlic, grated or pasted
- 3 g kosher salt
Spicy Marinated Cucumbers
- 400 g persian cucumbers, washed and dried
- 45 ml extra virgin olive oil
- 15 ml white wine vinegar
- 5 g aleppo pepper
- 4 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 198 kcal
- Protein
- 8 g
- Carbohydrates
- 9 g
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 712 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 10 mg
- Potassium
- 331 mg
- Calcium
- 110 mg
- Iron
- 1.1 mg
- Magnesium
- 28 mg
- Phosphorus
- 136 mg
- Zinc
- 0.7 mg
- Vitamin A
- 58 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 65 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.27 mg
- Niacin
- 0.5 mg
- Folate
- 23 mcg
- Water
- 171 g
Sources: USDA FoodData Central
Method
Trim the ends off the cucumbers. Cut them in half lengthwise, then slice crosswise into thin half-moons.
In a small mixing bowl, combine the extra virgin olive oil, white wine vinegar, Aleppo pepper, and kosher salt. Whisk briefly to combine.
Add the sliced cucumbers to the spicy oil mixture. Toss thoroughly to coat, then set aside to marinate at room temperature for 15 minutes.
While the cucumbers marinate, combine the Greek yogurt, chopped dill, chopped mint, chopped parsley, lemon zest, lemon juice, grated garlic, and kosher salt in a medium mixing bowl. Stir until the herbs are evenly distributed.
Spoon the herbed yogurt onto a serving platter. Use the back of a spoon to spread it out into an even circle, creating a shallow well in the center.
Spoon the marinated cucumbers into the well of the yogurt. Drizzle all of the remaining spicy red oil from the bottom of the cucumber bowl over the top of the entire dish. Serve immediately.
Chef's Notes
- Salting cucumbers briefly before adding the oil can help draw out excess water, concentrating their crunch and preventing a watery sauce. If you have extra time, salt them for 10 minutes and pat dry before marinating.
- Aleppo pepper provides a mild, fruity heat that beautifully complements the delicate herbs without overpowering them. If using standard red pepper flakes, use slightly less to maintain balance.
- Always use full-fat Greek yogurt for this recipe. The richness of the milk fat acts as a necessary buffer against the sharp acidity of the lemon and the heat of the chili.
Storage
Refrigerator: 1 day — Store the yogurt and cucumbers in separate airtight containers. Assembled salad will become watery if stored.
Troubleshooting
Yogurt sauce is too runny
Cause: Cucumbers released too much water into the dish, or low-fat yogurt was used
Fix: Carefully tilt the plate and use a paper towel to dab away excess liquid pooling at the edges
Prevention: Use full-fat Greek yogurt and avoid letting the assembled dish sit for too long before serving
Dish lacks flavor or tastes flat
Cause: Under-seasoned yogurt base or weak herbs
Fix: Sprinkle flaky sea salt and an extra squeeze of lemon juice over the top before serving
Prevention: Taste the yogurt base before assembling; adjust salt and lemon juice to your preference
Cultural Context
This dish draws deep inspiration from Eastern Mediterranean and Levantine mezze traditions. The technique of pairing cooling, herbaceous dairy with crisp vegetables and vibrant spices is a cornerstone of warm-weather dining across the region, echoing classic preparations like tzatziki or cacik.
