My F&W
quick save (...)

Cucumber Salad with Yogurt and Pistachios

  • ACTIVE: 20 MIN
  • SERVINGS: 20
  • FAST
  1. 1 cup unsalted shelled pistachios
  2. 1 cup full-fat plain Greek yogurt
  3. 2 garlic cloves, minced
  4. 1/2 cup fresh lemon juice
  5. 1/3 cup olive oil
  6. 2 teaspoons harissa or chili paste or Asian chili paste
  7. Salt and freshly ground pepper
  8. 8 European cucumbers—peeled, halved, seeded and sliced crosswise 3/4 inch thick
  9. 1 cup torn mint leaves
  10. 1 cup golden raisins
  1. Preheat the oven to 350°. Spread the pistachios in a pie pan and toast in the oven for about 10 minutes, until fragrant and beginning to brown. Remove from the oven and let cool slightly, then chop.
  2. In a medium bowl, whisk the yogurt with the garlic, lemon juice, olive oil and harissa. Season with salt and pepper. Divide the cucumbers between 2 large bowls. Add half of the yogurt dressing to each bowl and toss to coat the cucumbers.
  3. Add the mint, raisins and toasted pistachios to the cucumbers and toss. Transfer the cucumber salad to 2 bowls and serve.
Make Ahead The cucumber salad can be prepared through Step 2 and refrigerated for up to 1 hour.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.