Cucumber Yogurt Salad Recipe (Khyar bi Laban)

Laban bi khyar combines crunchy cucumber and creamy yogurt with bright mint, punchy garlic, and tangy lemon juice for a refreshing salad or dip.

Course Appetizer, Salad, Side Dish

Cuisine Arabic and Middle Eastern

Keyword Cucumber With Yogurt, Cucumber Yogurt Salad, Khyar Bi Laban

Prep Time 10

Cook Time 0

Servings servings

Calories 62kcal

1 cup plain yogurt
1 cup finely diced Persian cucumbers (or English/hothouse cucumbers)
2 cloves garlic (crushed)
2 tablespoons minced fresh mint leaves (or 2 teaspoons crushed dried mint leaves)
1 tablespoon fresh lemon juice
1/4 teaspoon salt (plus more to taste)
1 tablespoon extra-virgin olive oil (to drizzle on top)

Add all ingredients (except the olive oil) to a medium bowl and stir to combine. Cover and refrigerate until serving.
Serve chilled, spread into a shallow bowl with the olive oil drizzled on top.

Recipe Yield and Serving Size: This recipe makes about 1 2/3 to 1 3/4 cups, or 5 servings. Each serving is approximately 1/3 cup.
Storage: Store in a covered glass container in the fridge for up to 3 days. Note that the consistency will thin over time as the cucumbers continue to release their moisture, so give it a quick stir before serving.