Greek Cucumber Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #5880
July 06, 2012
Categories: Salads, Vegetable Salad, Dairy, Vegetables, Cucumber, Greek, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, No-Cook, Quick Meals, Brunch, Ladies Luncheon, Summer, Hand Mix/Whisk, Refrigerator, Diabetic, Gluten-Free, High Protein, Low Carbohydrate, Low Fat, No Eggs, Vegetarian, Yogurt more
"I got this one from my sister, who got it from her Syrian father-in-law. Who presumably got it from some family member or another from the Middle East. Is it actually Greek? Probably not, but it uses Greek yogurt so that's what they called it. It's a nice change from the usual cucumber salad, and makes a darn fine side dish in the heat of summer."
Ingredients
Nutritional
- Serving Size: 1 (87.5 g)
- Calories 46.5
- Total Fat - 1.5 g
- Saturated Fat - 0.8 g
- Cholesterol - 5.8 mg
- Sodium - 17.9 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 0.5 g
- Sugars - 5.4 g
- Protein - 1.7 g
- Calcium - 51.2 mg
- Iron - 0.2 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg
Step 1
Combine yogurt, garlic, dill, vinegar and black pepper in a bowl.
Step 2
Add cucumbers and mix to coat well.
Step 3
Cover and refrigerate at least one hour to allow flavours to meld.
Tips & Variations
No special items needed.
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