Recipe Corner: Cucumber, Onion, and Mint Salad



4 large cucumbers, peeled and seeded

1 quart plain Armenian or Greek yogurt

1 medium onion, finely minced or sliced thinly

2-3 cloves garlic, finely grated

2 tablespoons olive oil

Get the Mirror in your inbox:

2 tablespoons chopped chives (or scallions)

2 tablespoons chopped parsley

1 tablespoon white vinegar

1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice

1 teaspoon crushed dried mint (or 2 tablespoons chopped fresh mint)

Salt, pepper

Kalamata or black olives, roasted peppers, assorted vegetables

Chopped parsley, red onions, and fresh or dried mint as garnish

Olive oil, paprika

Pita bread*


Place sliced or diced cucumbers in bowl, sprinkle salt on top, toss and set aside for 20 minutes.

Combine the yogurt, onion, garlic, olive oil, chives, parsley, vinegar, lemon zest, juice, salt, pepper and dried mint in a large bowl.

Drain the cucumbers, add them to the yogurt mixture, and toss well. Serve immediately or cover and chill overnight.

Serve with olives, roasted peppers, and assorted vegetables. Garnish with parsley, red onions, and mint, and drizzle with olive oil and paprika.

*Brush pita bread with olive oil and sprinkle za’atar on top. Bake in the oven until crispy and serve. Serve with salad.

Serves 6.

*This salad is excellent served with beef or lamb patties, kebobs, dolma, kufta or stuffed grape leaves. Can be served as a spread or dip for crackers and vegetables.

**Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

Get the Mirror-Spectator Weekly in your inbox: