Turkish Cucumber, Yogurt and Coriander Salad Recipe
A cool, creamy cucumber salad in thick yogurt with garlic and fresh coriander – the Turkish cousin of Greek tzatziki. In Turkey it’s often served alongside grilled dishes or richer meat mains to refresh the palate. Thanks to the coriander it has a more herbal, slightly citrusy aroma.
This salad combines the refreshing crunch of cucumber with thick, creamy yogurt and the bright, citrusy notes of fresh coriander, giving a familiar tzatziki-like base a distinctly Turkish character. It’s light yet flavorful, and perfectly balances heavier grilled or meat dishes.
Dlaczego ta wersja działa
- Dokładne odciśnięcie ogórka sprawia, że sos pozostaje gęsty i kremowy.
- Jogurt typu greckiego lub bałkańskiego nie warzy się i dobrze trzyma strukturę.
- Kolendra wnosi świeży, cytrusowy aromat, który pasuje do grillowanych dań.
Chef's tips
Use a thick, full-fat natural or Greek-style yogurt so the salad stays creamy even after the cucumber releases some juice. Don’t skip salting and draining the cucumber – this simple step keeps the texture from becoming watery. Adjust the amount of garlic to your taste and to the occasion: a little less for a party, a little more for an everyday dinner.
How to serve
Serve in a shallow bowl, drizzled with a thread of olive oil and topped with a few coriander leaves. Pair it with grilled lamb, chicken skewers, kofta, or roasted vegetables. It’s also delicious as a dip with warm pita bread, flatbreads, or crunchy vegetable sticks.
Na co uważać
- Nie przesadź z czosnkiem – po schłodzeniu jego smak jeszcze się wzmocni.
- Jeśli użyjesz rzadkiego jogurtu bez odcedzenia, sos szybko zamieni się w zupę.
Zamienniki
- Kolendrę możesz zastąpić koperkiem lub miętą, jeśli wolisz łagodniejsze zioła.
- Zamiast ogórka szklarniowego użyj gruntowego, dokładnie obranego ze skórki.
- Jogurt krowi da się zastąpić gęstym jogurtem roślinnym niesłodzonym.
Ingredients
- cucumber - 1 piece
- yogurt - 300 g
- garlic - 1 clove
- coriander - 2 tablespoons
- olive oil - 1 tablespoon
- salt
- pepper
- lemon - 0.25 piece
Preparation
- Wash the cucumber, cut it in half lengthwise and, if it is very watery, scoop out the soft, seedy center with a teaspoon. Grate the cucumber on the coarse side of a grater.
- Transfer the grated cucumber to a sieve set over a bowl, sprinkle lightly with salt and set aside for 5–10 minutes to release its juices. Then gently squeeze out the excess water with your hand or a spoon.
- Peel the garlic and chop it very finely or press it through a garlic press. Rinse the coriander, pat it dry and finely chop the leaves.
- Put the yogurt into a bowl, add the garlic, chopped coriander, olive oil, a pinch of salt and pepper. Add 1–2 teaspoons of lemon juice. Mix thoroughly.
- Add the squeezed cucumber and mix again until everything is well combined. Taste and adjust the seasoning with more salt, pepper or lemon juice if needed.
- Chill the salad in the fridge for at least 15 minutes so it cools down and the flavors meld. Serve well chilled.
Storage
Sałatkę trzymaj w lodówce, szczelnie przykrytą, maksymalnie 24 godziny – z czasem ogórek puszcza sok i sos robi się rzadszy. Przed podaniem zamieszaj i w razie potrzeby dodaj łyżkę gęstego jogurtu, by przywrócić kremowość.
I love how quickly this salad comes together and how easily it elevates even the simplest grilled meat or vegetables. The coriander gives it a fresh twist compared to classic tzatziki, making it feel both familiar and a bit exotic at the same time.
