Name: Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 garlic cloves, finely grated or minced; 2 cups thick or Greek-style yogurt; 1 teaspoon fresh lemon juice; 1 tablespoon fresh dill, roughly chopped, plus more for garnish; 1 1/2 teaspoons dried mint; 5 small Persian cucumbers, scrubbed and diced; Sea salt, to taste; 1/2 cup finely chopped pistachios; 1 1/2 teaspoons dried rose petals, crushed; 3 tablespoons dried sour cherries, coarsely chopped; Chopped fresh mint, for garnish; Extra-virgin olive oil, for garnish

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Introduction

This Cucumber Yogurt Salad with Dill, Sour Cherries, and Rose Petals is a refreshing and unique side dish. Creamy yogurt combines with crisp cucumbers and aromatic herbs, accented by the subtle tartness of sour cherries and the delicate floral notes of rose petals. It’s perfect for warm days or as a light accompaniment to your main course.

A white bowl holds a layered dish starting with a base of creamy white yogurt mixed with small green cucumber pieces. On top, there are dark red dried berries or fruit, scattered coarsely chopped green pistachios, and reddish-pink dried flower petals. Fresh green mint leaves and delicate green dill sprigs sit on the upper layer, adding contrast and freshness. Around the edges of the bowl, a drizzle of golden yellow olive oil adds a shiny touch. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 garlic cloves, finely grated or minced
2 cups thick or Greek-style yogurt
1 teaspoon fresh lemon juice
1 tablespoon fresh dill, roughly chopped, more for garnish
1 1/2 teaspoons dried mint
5 small Persian cucumbers, scrubbed and diced
Sea salt
1/2 cup finely chopped pistachios
1 1/2 teaspoons dried rose petals, crushed
3 tablespoons dried sour cherries, coarsely chopped
Chopped fresh mint, for garnish
Extra-virgin olive oil, for garnish

Instructions

Step 1: In a medium bowl, whisk together the grated garlic, yogurt, lemon juice, chopped dill, and dried mint until well combined.
Step 2: Gently fold the diced cucumbers into the yogurt mixture and season with sea salt to taste.
Step 3: Transfer the salad to a serving bowl and sprinkle with chopped pistachios, crushed rose petals, chopped dried sour cherries, fresh mint, and additional dill leaves.
Step 4: Drizzle generously with extra-virgin olive oil and serve immediately for the freshest flavor.

Tips & Variations

Use thick Greek-style yogurt for a creamier texture. If using regular yogurt, strain it through cheesecloth to thicken before mixing.
Swap dried sour cherries with dried cranberries or pomegranate seeds for a different tart note.
Add a pinch of ground sumac or a sprinkle of za’atar to enhance the Middle Eastern flavor profile.
For extra crunch, lightly toast the pistachios before chopping and adding.
If fresh rose petals are available, use those instead of dried for a more vibrant garnish.

Storage

Store the salad covered in the refrigerator for up to 1 day. Since cucumbers release moisture, it’s best enjoyed fresh to maintain crispness. If needed, stir gently before serving and add a little fresh dill or olive oil to refresh the flavors.

How to Serve

A white plate sits on a white marbled surface, filled with a fresh layered salad. The base layer includes bright green cucumber slices cut into small pieces mixed with dark green mint leaves. Above this, there are scattered deep purple rose petals adding color contrast. There are also chunks of light brown walnuts spread on top. To one side, small dark brown lentils add texture and depth. White creamy yogurt sauce is drizzled unevenly over the salad with a small pool on the plate. A silver spoon rests on the yogurt pool, showing oil droplets and black pepper sprinkled across the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers work fine. Just peel them if the skin is thick or waxed to avoid bitterness and a tough texture.

Is this salad suitable for vegan diets?

This recipe uses yogurt, which is dairy-based. For a vegan option, substitute with a plant-based yogurt such as coconut or almond yogurt, but note the flavor and texture will differ slightly.