Yogurt Salad
Yogurt salad is perfect with Mediterranean foods or cooling on a hot day.
Calories per serving: 82kcal
Ingredients
- 6 (6) Persian cucumbers, or 2 English cucumbers, chopped
- 1 (1) tomato, chopped
- ¼ cup (11.25 g) mint leaves, chopped loosely packed
- ¼ cup (4 g) cilantro leaves, chopped loosely packed
- 2 cups (473.18 ml) plain yogurt
- ½ teaspoon (0.49 teaspoon) Aleppo pepper
Instructions
- Peel and deseed the cucumbers then chop them into 1/4 to 1/2 inch chunks.
- Chop the tomatoes
- Chop the mint and herbs finely.
- Put everything in a large bowl.
- Add the yogurt and mix.
- The salad is best eaten right away, but you can refrigerate it until you are ready to eat it.
- Garnish the salad with Aleppo pepper at serving time.
Scan for full nutrition info and step-by-step photos.
