This Lebanese cucumber salad with yogurt is cool, creamy, and refreshing. Crisp cucumbers combine with tangy plain yogurt, garlic, dried and fresh mint to create a simple, classic Lebanese side dish that takes only minutes to prepare.
Quick and versatile, this cucumber and yogurt salad works as an appetizer, a light meal with warm pita, or a cooling side alongside grilled meats. Its flavor and texture are similar to Greek tzatziki, though this version is lighter and served as a salad rather than a dip. Variations with different herbs and spices appear across the Mediterranean and Middle East.
This fresh cucumber yogurt salad is common throughout the Middle East and, like many Lebanese recipes, is naturally vegetarian and gluten-free. It’s an excellent way to use crunchy garden cucumbers for a light, healthy side.
How to Make Lebanese Cucumber Salad
Making this Lebanese cucumber and yogurt salad is straightforward. With only a handful of ingredients and a few simple steps, you’ll have a bowl of bright, cooling salad ready in about 15 minutes.
Ingredients Overview
- Lebanese (Persian/mini) cucumbers — small, crisp cucumbers work best. If using an English cucumber, peel and remove seeds first.
- Plain yogurt — Balkan-style or any plain yogurt you prefer.
- Garlic — one medium clove, crushed to a paste.
- Dried mint — adds classic flavor and aroma.
- Fresh mint — chopped and added just before serving for a bright finish. If fresh mint is unavailable, the salad still works with dried mint alone.
Steps Overview
- Wash and chop cucumbers into a medium dice, or cut them to your preferred size; set aside.
- Crush the garlic with salt to make a paste. A mortar and pestle works well, or press and finely mince the garlic and mash with salt on a cutting board.
- Whisk the yogurt in a large bowl until smooth.
- Stir the garlic paste and dried mint into the yogurt and mix until evenly combined.
- Add the chopped cucumbers and toss lightly to coat.
- If your yogurt is very thick, thin the dressing with a little water — start with 1/4 cup and add more as needed until you reach the desired consistency.
- Garnish with chopped fresh mint just before serving.
- Serve within a couple of hours for the best texture and flavor.
Tip: If cucumbers have thick skin, peel before chopping. For cucumbers with large seeds, halve lengthwise and scoop seeds out with a spoon to avoid a watery salad.
Serving Suggestions
This cucumber yogurt salad is ideal on hot days and pairs beautifully with grilled beef, chicken, or spicy dishes. Serve chilled in small bowls as a side, or enjoy it with fresh pita bread for a light meal.
Storage Instructions
Because cucumbers release water, the dressing will become looser over time. For best texture and flavor, prepare shortly before serving and consume within a few hours. If you need to store it, keep the salad refrigerated and expect some watery liquid; drain before serving if desired.
Enjoy!
More Lebanese Dishes to Try
- Muhammara (Roasted Red Pepper Dip)
- Red Lentil Soup
- Hummus
- Fattoush Salad
- Tabbouleh
- Baklava Rolls
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Lebanese Cucumber Salad with Yogurt (Khyar Bi Laban)
Ingredients
- 4 Lebanese cucumbers
- 1 teaspoon dried mint
- ¾ teaspoon salt
- ¼ cup water
- 2 cups plain yogurt
- 1 clove garlic crushed
- 1 Tablespoon fresh mint chopped just before adding
Instructions
- Wash and chop the cucumbers into a medium dice and set aside.
- Crush the garlic with the salt to make a paste (mortar and pestle or finely mince and mash works well).
- Whisk the yogurt in a large bowl until smooth.
- Add the garlic paste and dried mint to the yogurt and mix until combined. Fold in the chopped cucumbers.
- If the yogurt is very thick, add about ¼ cup water and stir to loosen; add more if needed to reach the desired consistency.
- Top with freshly chopped mint and serve.
Notes
- Seeding the cucumbers: Small Lebanese cucumbers usually don’t need seeding. For English or larger-seeded cucumbers, halve lengthwise and scoop out seeds with a spoon.
- Yogurt thickness: Balkan-style yogurt often needs only ¼ cup water to loosen; Greek-style yogurts may require a bit more.
- Timing: If not serving immediately, refrigerate the salad. It’s best enjoyed within a couple of hours of making it to preserve texture.