- 400 g cucumber
- 350 g Greek yogurt
- 8 g garlic
- 30 ml lemon juice
- 40 ml olive oil
- 10 g fresh mint
- 10 g fresh parsley
- 5 g salt
- 1 g ground black pepper
- 1 g ground cumin
Place grated cucumber in a fine sieve, sprinkle with salt, and leave it for ten minutes so excess liquid drains completely before combining the salad.
Press the cucumber gently with clean hands, then transfer it into a bowl containing thick yogurt, garlic, lemon juice, and olive oil for thorough mixing.
Add chopped mint, parsley, black pepper, and ground cumin, then stir until every ingredient is evenly distributed throughout the yogurt mixture, creating a balanced texture.
Taste the salad and adjust seasoning with extra lemon juice or salt, keeping the final flavor fresh, tangy, herbal, and pleasantly balanced before serving chilled.
Cover the bowl and refrigerate for at least thirty minutes, allowing the garlic, herbs, and yogurt to blend into a fuller, smoother flavor before serving.
Serve chilled with warm flatbread, grilled vegetables, roasted meat, or rice, then finish with olive oil, mint leaves, and a little cumin sprinkled on top.