Spicy Cucumbers With Yogurt, Lemon and Herbs

A Refreshing Summer Salad with Creamy, Spiced Cucumbers

Introduction

This vibrant, cooling dish combines crisp, spiced cucumbers with a tangy, herbaceous yogurt dressing—an ideal choice for hot weather. The marriage of zesty lemon, aromatic herbs, and warming spices creates a balanced, refreshing experience, perfect as an appetizer or light side dish.

Prep & Total Time

• Prep Time: 15 minutes

• Total Time: 30 minutes (including marination)

Ingredients

Serves 4–6

• Cucumbers: 1½ pounds (about 8) Persian cucumbers, ends trimmed, peel retained (to prevent sogginess), quartered lengthwise into spears, then crosswise into 2-inch pieces

• Salt: 1 teaspoon kosher salt (plus extra to taste)

• Spiced Oil Base: ¼ cup grapeseed oil (or neutral oil: canola, safflower, sunflower)

• Spices: 1 teaspoon ground coriander, ½ teaspoon ground cumin, 1 teaspoon red-pepper flakes (adjust for heat preference)

• Scallions: 2, trimmed and thinly sliced (substitute with thinly sliced radishes for variation)

• Acid: 2 teaspoons apple cider vinegar

• Yogurt Dressing: 1 cup full-fat Greek yogurt (or 1¼ cups regular yogurt, strained for 30 minutes through cheesecloth/towel-lined strainer to thicken)

• Herbs: ½ cup mint leaves (thinly sliced), ¼ cup dill (chopped), ¼ cup parsley (leaves + tender stems, chopped)

• Lemon: 1 (zest and juice)

• Finishing Oil: 2 tablespoons olive oil

• Optional: ¼ cup pine nuts (toasted, for crunch)

Preparation

Step 1: Salt & Drain Cucumbers

Toss cucumber pieces with 1 teaspoon salt in a large bowl. Let sit in a colander in the sink for 15–20 minutes to drain excess moisture (this firming step reduces sogginess). Rinse briefly with cold water if saltiness is excessive, then pat cucumbers gently dry (reserve brine).

Step 2: Toast Spiced Oil

In a small saucepan, heat grapeseed oil over medium-low heat (to avoid scorching). Add ground coriander and cumin; toast for 1 minute, stirring frequently until fragrant (spices will darken slightly). Remove from heat, stir in red-pepper flakes, and let cool to room temperature (about 5 minutes).

Step 3: Marinate Cucumbers

In a medium bowl, combine drained cucumbers, sliced scallions, cooled spiced oil, and apple cider vinegar. Toss to coat evenly. Cover and refrigerate for 15 minutes (or overnight, if time allows; note: longer marination may slightly soften cucumbers).

Step 4: Prepare Yogurt Dressing

In a small bowl, mix thickened yogurt, half the herbs (mint, dill, parsley), lemon zest + juice, and olive oil. Stir until smooth. Season with salt and pepper to taste (adjust lemon or salt as needed).

Step 5: Assemble & Serve

• Spread the yogurt dressing evenly on a plate or shallow bowl.

• Using a slotted spoon, transfer marinated cucumbers and scallions (drained of excess liquid) to the center of the yogurt.

• Top with remaining chopped herbs and toasted pine nuts (if using). Serve immediately.

Serving Suggestions

• Pair with basmati rice (the cucumber marinade makes an excellent savory rice topping).

• Serve alongside grilled or roasted proteins (e.g., rare salmon, chicken).

• Accompany with mixed greens or a simple arugula salad for extra crunch.

• For wine pairing: Cava, U.S. Sauvignon Blanc, or Sancerre (avoid oaky Chardonnay; crisp whites enhance the dish’s freshness).

Pro Tips (From Private Notes)

• Thickened Yogurt: If using regular yogurt, strain 1¼ cups through cheesecloth/paper towel for 30 minutes to replicate Greek yogurt consistency.

• Spice Control: Serve red-pepper flakes separately to let guests customize heat.

• Herb Flexibility: Swap mint for cilantro, or add tarragon/dill for variation.

• Oil Reduction: Reduce grapeseed oil in Step 2 to 2 tablespoons for lighter texture (cucumbers still absorb flavor).

• Make Ahead: Store marinated cucumbers and yogurt dressing separately in the fridge; combine 10 minutes before serving to preserve crispness.

Enjoy this light, flavorful dish as a vibrant addition to your summer repertoire!