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Cucumber Basil Yogurt Salad

One of our local deer ambled through the yard as I was shooting photos of this Cucumber Basil Yogurt Salad. Quickly shifting the camera up on the tripod, I aimed, and shot her too. I swear she was so tame she would have stayed for salad, but she saw our dog Carlos on the deck and moseyed on.

Cucumber Basil Yogurt Salad

The deer, a covey of quail, an occasional bunny rabbit and a flock of wild turkeys all seem surprised to find us here. Most days I’m out on the deck, laptop perched on an upside-down cardboard box, my stand-up desk. Really, it doesn’t seem like the animals care if we’re here–eleven months of the year this little piece of paradise is their home.

Deer at Camp Underwood for Cucumber Basil Yogurt Salad
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This is lux camping, or glamping. Home is a 29-foot Holiday Rambler trailer hooked up to electricity and water. My iPhone is the wi-fi “Hotspot” modem–thanks to Verizon, we’re connected.  Cooking is mostly outside on a two-burner Coleman stove and a basic propane grill. Life is good here in the Pacific Northwest, on the Washington side of the Columbia River Gorge.

Our trailer in Washington for Cucumber Basil Yogurt Salad

Prep for Cucumber Basil Yogurt Salad

Our neighbors and friends generously bless us with ample tomatoes, eggplant, zucchini and more, as much as we can use, and so inspired this refreshing cucumber basil yogurt salad. A riff on cucumber raita, the cooling sauce often served with spicy Indian curries, this salad takes advantage of summer’s fresh-from-the-garden cucumber and basil bounty. Easy meals are important when you cook in a modest outdoor kitchen.

sliced cucumbers with basil for Cucumber Basil Yogurt Salad

Wishing you a fabulous week–get in the kitchen, indoors or out, and cook something delicious, maybe even with cucumbers and basil from the garden!

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Cucumber and Basil Yogurt Salad
Print
Cucumber and Basil Yogurt Salad
Prep Time
10 mins
Total Time
10 mins
 

This awesomely easy salad can be made with mint or cilantro instead of basil, whichever you have on hand. Be sure to stir in the yogurt just before serving so the salad doesn’t get watery.

Course: Condiment, Salad
Cuisine: Vegetarian
Servings: 4 servings.
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 2 teaspoons fresh lime juice or apple cider vinegar
  • 1 teaspoon grated lime zest
  • 4 teaspoons extra virgin olive oil
  • Scant ½ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large or 3 smaller cucumbers, peeled and cut in half
  • 2 tablespoons finely chopped fresh basil (see note)
  • 1/3 cup whole milk or Greek plain yogurt (see note)
Instructions
  1. Mix the lime juice, lime zest, olive oil, salt and pepper in a small bowl. Using a spoon, scrape out and discard the cucumber seeds. Slice about ¼-inch thick. Place in a bowl. Stir in the chopped basil and the lime and olive oil mixture.

  2. Just before serving, stir in the yogurt.
Recipe Notes
  • For 2 tablespoons of chopped basil start with about 12 leaves.
  • The easiest way to chop the basil is stack the leaves, roll and cut 1/8-inch chiffonade ribbons, then chop the ribbons into pieces.
  • Choose plain whole milk yogurt without added gums and thickeners. Nancy’s organic is an excellent choice, as is whole milk Greek yogurt.

6 comments

  • Both this salad and the Pacific Northwest some refreshing to me right now. Fortunately I will be up that way on a drive trip in a few weeks. The Columbia River wine country is on my short list of stops. Save some salad for me. GREG Reply · 18 July, 2015

    • Letty

      Greg, when you visit be sure to also check out the (many delicious hard ciders the Hood River valley orchardists are brewing these days. Reply · 18 July, 2015

  • Sounds like a good combination of flavors! Reply · 18 July, 2015

  • Just coming back to let you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for July 2015! Great recipe; I think my readers are going to love it! Reply · 1 August, 2015

    • Letty

      Thanks Kalyn–you rock! Reply · 5 August, 2015

  • […] I first made this cookie at sea level, at our glamp camp in the Pacific Northwest. Back home in Park City, my cookie sunk in the middle and tasted much sweeter. Light bulb flash […] Reply · 26 August, 2015

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