German Cucumber and Yogurt Salad – Creamy Gurkensalat Recipe

This is a creamy version of German cucumber salad, this time with yogurt and garlic. It’s a bit similar to Greek tzatziki, but milder and more like a salad. In Germany it’s often served with baked potatoes or pan-fried fish as a light, cooling side dish.

A light, creamy salad that combines the freshness of cucumbers with a tangy yogurt dressing, inspired by traditional German Gurkensalat but with a slightly more salad-like, less garlicky character than tzatziki.

Niemiecka sałatka z ogórków i jogurtu Gurkensalat jogurtowy

Chef's tips

Slice the cucumbers as thinly and evenly as possible – this helps them soften slightly in the salt and absorb the dressing better. Don’t skip the step of salting and briefly resting the cucumbers; it keeps the salad from becoming too watery later.

How to serve

Serve as a side to baked potatoes, schnitzel, grilled meats or fish. It also works well on a cold buffet or as part of a light summer lunch with bread and other salads.

Prep Time
15 min
Total Time
15 min
Servings
4

Ingredients

  • cucumber - 2 pieces
  • plain yogurt - 200 g
  • garlic - 1 piece
  • dill - 2 tablespoons
  • vinegar - 1 tablespoon
  • sugar - 0.5 teaspoons
  • salt - 0.5 teaspoons
  • pepper - 0.25 teaspoons
Main Ingredient: cucumber

Preparation

  1. Wash the cucumbers and, if needed, peel them thinly. Slice them into very thin rounds or half-moons.
  2. Transfer the cucumber slices to a bowl, sprinkle with salt, mix and set aside for 10 minutes until they release some juice.
  3. In a separate small bowl, mix the yogurt, vinegar, sugar, pepper and garlic pressed through a garlic press. The dressing should be slightly sour and gently sweet.
  4. Lightly squeeze the cucumbers with your hand or a spoon to remove excess liquid. Don’t squeeze them completely dry so they don’t become dry.
  5. Finely chop the dill. Add it to the cucumbers together with the yogurt dressing and gently mix everything.
  6. Taste the salad and, if needed, season with extra salt, pepper or a little vinegar. Serve right away or after a short chill.

Storage

In fridge: 1 days
Freezing: No

Store the salad covered in the fridge and eat within 1 day; over time the cucumbers will release more water and the texture will become softer.

Recipe submitted by Marek, Site owner
Published: Updated:

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Ingredients

  • cucumber - 2 pieces
  • plain yogurt - 200 g
  • garlic - 1 piece
  • dill - 2 tablespoons
  • vinegar - 1 tablespoon
  • sugar - 0.5 teaspoons
  • salt - 0.5 teaspoons
  • pepper - 0.25 teaspoons
Main Ingredient: cucumber

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