Cucumber Salad with Yogurt and Mint
Yield: 3 servings
  • 5 Persian cucumbers, quartered and sliced
  • 1 cup plain yogurt
  • ¼ cup sour cream
  • 1 small clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried mint
  • salt and pepper to taste
  1. In a medium-sized bowl, combine all ingredients and toss to combine.
  2. Add salt and pepper to taste. (I like mine pretty salty.)
I like Persian cucumbers best because they don't require peeling, are seedless and are crunchy as can be. If you can't find them- use 2½ cups chopped regular cucumbers.

I used dried mint made from the mint in my Mom's garden, but if you can't find good dried mint, finely chopped fresh mint will work, (but I much prefer dried!)
Recipe by The Baker Chick at