Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals Recipe
Introduction
This refreshing cucumber yogurt salad combines creamy Greek-style yogurt with crisp Persian cucumbers, fragrant dill, and a unique blend of sour cherries and rose petals. It’s a light, flavorful dish perfect as a side or a cool snack on warm days.
Ingredients
- 2 garlic cloves, finely grated or minced
- 2 cups thick or Greek-style yogurt
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill, roughly chopped, plus more for garnish
- 1 1/2 teaspoons dried mint
- 5 small Persian cucumbers, scrubbed and diced
- Sea salt, to taste
- 1/2 cup finely chopped pistachios
- 1 1/2 teaspoons dried rose petals, crushed
- 3 tablespoons dried sour cherries, coarsely chopped
- Chopped fresh mint, for garnish
- Extra-virgin olive oil, for garnish
Instructions
- Step 1: In a medium bowl, whisk together the garlic, yogurt, lemon juice, fresh dill, and dried mint until well combined.
- Step 2: Fold in the diced cucumbers and season with sea salt to taste.
- Step 3: Spoon the mixture into a serving bowl. Garnish with chopped pistachios, crushed rose petals, dried sour cherries, fresh mint, and additional dill leaves.
- Step 4: Drizzle generously with extra-virgin olive oil and serve immediately for the freshest flavor.
Tips & Variations
- For extra creaminess, allow the yogurt mixture to chill for 15–30 minutes before serving.
- Try substituting fresh sour cherries or pomegranate seeds when in season for a juicier texture.
- Adjust the amount of garlic and lemon juice to suit your taste preferences.
- If dried rose petals are unavailable, a small amount of rose water can be used sparingly for fragrance.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir well before serving and add a fresh drizzle of olive oil. The cucumbers may release some water over time, so consume promptly for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives a thicker, creamier texture that complements the salad well. If using regular yogurt, consider straining it to remove excess liquid.
Are dried rose petals essential for the recipe?
The dried rose petals add a unique floral note, but if you don’t have them, you can omit or substitute with a small pinch of rose water for a similar aromatic effect.
PrintCucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals Recipe
This refreshing Cucumber Yogurt Salad combines creamy Greek-style yogurt with crisp Persian cucumbers, aromatic fresh dill, and vibrant sour cherries and rose petals for a unique and flavorful summer side dish. Garnished with chopped pistachios, fresh mint, and a drizzle of extra virgin olive oil, this salad offers a lively blend of textures and tastes, perfect for a light snack or accompaniment to grilled dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 garlic cloves, finely grated or minced
- 2 cups thick or Greek-style yogurt
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill, roughly chopped, plus more for garnish
- 1 1/2 teaspoons dried mint
- 5 small Persian cucumbers, scrubbed and diced
- Sea salt, to taste
Garnishes
- 1/2 cup finely chopped pistachios
- 1 1/2 teaspoons dried rose petals, crushed
- 3 tablespoons dried sour cherries, coarsely chopped
- Chopped fresh mint, for garnish
- Extra-virgin olive oil, for garnish
Instructions
- Prepare Yogurt Mixture: In a medium bowl, whisk together the grated garlic, thick Greek-style yogurt, fresh lemon juice, roughly chopped fresh dill, and dried mint until well combined.
- Add Cucumbers and Season: Gently fold the diced Persian cucumbers into the yogurt mixture. Season with sea salt to taste and mix lightly to incorporate flavors without breaking down the cucumbers.
- Assemble and Garnish: Spoon the salad into a serving bowl. Sprinkle the finely chopped pistachios, crushed dried rose petals, and coarsely chopped dried sour cherries evenly over the top. Garnish with fresh mint and additional dill leaves for color and aroma.
- Finish with Olive Oil: Drizzle a generous amount of extra-virgin olive oil over the salad to provide richness and a glossy finish. Serve immediately to enjoy the crisp texture and fresh flavors.
Notes
- Use Persian cucumbers or other thin-skinned cucumbers for best texture and minimal peeling.
- The dried rose petals add a unique floral note; substitute with edible flower petals if unavailable.
- For a tangier salad, increase the lemon juice slightly to taste.
- This salad is best served fresh and does not keep well due to the cucumbers releasing water.
- To keep the pistachios crunchy, add them just before serving.
Keywords: cucumber yogurt salad, dill salad, Greek yogurt salad, summer salad, Persian cucumber salad, sour cherry salad, rose petal salad, healthy salad, vegetarian salad
