Mediterranean Cucumber Salad - Yogurt & Pesto Dressing
Make this creamy Mediterranean cucumber salad with tons of veggies and the most healthy and flavorful yogurt - pesto dressing.
Ingredients
FOR THE SALAD
- 4-5 (about 500g) cucumbers, preferably English or Persian cucumbers, thinly sliced*1
- 1 cup (160g) fresh peas, blanched and cooled
- 1 small red onion, thinly chopped or sliced
- 2 spring onions, finely sliced
- 4-5 radishes, shaved or finely sliced
FOR THE YOGURT-PESTO DRESSING
- ¾ cup (190g) Greek strained plain yogurt, full fat*2
- 2 tablespoons pesto (preferably homemade)*3
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- ½ teaspoon garlic powder, optional
- Salt and pepper to taste
FOR SERVING
- Fresh basil, chopped
Instructions
PREPARE THE VEGGIES
- Dice or slice the onion. In a small bowl, soak sliced/diced cucumber in iced water for about 20 minutes. Preferably drain and pat dry.
- Meanwhile, place the sliced cucumbers in a strainer, and add a generous pinch of salt. Toss well and drain for about 15 minutes. Rinse them off and pat them dry.
- Prepare the rest of the veggies. Shave or finely slice radishes and blanch the peas for a few minutes.
- Transfer the veggies to a bowl and toss well.
FOR THE YOGURT-PESTO DRESSING
- Mix the ingredients for the yogurt-pesto dressing in a small bowl. Taste and adjust seasoning.
- Gently fold the yogurt-pesto dressing into the veggies. Place the salad in the fridge for 15-20 minutes.
FOR SERVING
- Top with chopped fresh basil (optional).
Notes
Note 1 In case the cucumber’s skin is thick you need to peel it off and if the seeds are big, you have to remove them as well.
Note 2 I recommend using full-fat yogurt if you want to keep leftovers. Low-fat yogurt tends to make the salad watery in a couple of hours.
Note 3 An excellent traditional Italian pesto.
Tried this recipe?Please consider Leaving a Review!