Turkish Tomato, Cucumber and Yogurt Salad Recipe
A very simple yet refreshing salad made with tomatoes and cucumber, topped with a light garlicky yogurt dressing. In Turkey it often appears on the table next to the main course, especially in summer when vegetables are at their best. You can think of it as a cross between a Greek salad and cold yogurt soup – lots of freshness with a touch of creaminess.
This salad combines the freshness of raw summer vegetables with a light, tangy yogurt dressing, making it both cooling and satisfying. It’s quick to prepare, uses simple ingredients, and brings a touch of Turkish everyday cooking to your table.
Chef's tips
Use the best, firmest tomatoes you can find so they don’t fall apart in the salad. A thicker yogurt (like Greek-style) will give a creamier texture and prevent the dressing from becoming too watery. Taste the dressing before adding it to the vegetables and adjust the lemon and salt to your liking.
How to serve
Serve as a side to grilled lamb, chicken skewers, kofta, or simple baked fish. It also works well as part of a mezze-style spread with hummus, pita bread, and olives. For a light meal, enjoy a generous bowl of the salad with warm flatbread.
Ingredients
- tomatoes ripe, firm - 3 pieces
- cucumber long, fresh - 1 piece
- red onion sliced into thin feathers - 0.5 pieces
- plain yogurt thick - 150 g
- garlic pressed - 1 clove
- olive oil - 1 tablespoon
- lemon juice freshly squeezed - 1 tablespoon
- salt or to taste - 0.5 teaspoons
- black pepper - 0.25 teaspoons
- fresh dill chopped - 1 tablespoon
- fresh mint chopped, optional - 1 tablespoon
Preparation
- Wash the tomatoes and cut them into medium cubes, removing the hard parts near the stem.
- Wash the cucumber, peel it partially if needed, and cut into cubes similar in size to the tomatoes.
- Slice the red onion into thin feathers. If it is very sharp, you can cover it with cold water for 5 minutes and then drain to mellow the flavor.
- In a bowl, mix the yogurt, pressed garlic, olive oil, lemon juice, salt and pepper until you get a smooth dressing.
- Put the tomatoes, cucumber and onion into a large bowl. Add the chopped dill and mint.
- Pour the yogurt dressing over the vegetables and gently toss so you don’t crush the tomatoes. Taste and adjust with extra salt or lemon if needed.
- Serve immediately or after a short chill in the fridge.
Storage
Sałatka najlepiej smakuje świeża, bo pomidory szybko puszczają sok. Jeśli coś zostanie, przechowuj w lodówce w zamkniętym pojemniku i zjedz następnego dnia jako dodatek do kanapek.
