Lebanese Cucumber Salad with Yogurt is a cool, creamy, and refreshing side dish. Made from crisp cucumbers, tangy plain yogurt, garlic, dried and fresh mint, this simple salad—known in Arabic as khyar bi laban—is a staple in Lebanese and wider Middle Eastern cuisine. It’s fast to prepare, light on the palate, and perfect on hot days.
This cucumber and yogurt salad works well as an appetizer, a light lunch with warm pita, or a cooling accompaniment to grilled meats such as kafta or chicken shawarma. The flavor profile is similar to Greek tzatziki, though the Lebanese version is usually lighter in texture and served more like a salad than a dip.
Common across the Middle East, this dish is naturally vegetarian and gluten-free when made with plain yogurt. It’s also very adaptable—use the herbs you prefer, swap yogurt varieties to adjust richness, and seed cucumbers if needed to avoid excess water.
How to Make Lebanese Cucumber Salad
Preparing this salad is quick and straightforward. With just a few pantry staples and fresh cucumbers, you can assemble a large bowl in minutes. The brief steps below summarize the method; exact quantities are listed in the recipe card at the end.
Ingredients Overview
- Lebanese (Persian or mini) cucumbers — choose crisp, fresh cucumbers. If using English cucumbers, peel and remove seeds if they are large.
- Plain yogurt — Balkan-style yogurt works well; use a thinner yogurt or adjust with water if needed.
- Garlic — one medium clove, crushed into a paste with salt.
- Dried mint — provides concentrated mint flavor.
- Fresh mint — chopped and added just before serving for brightness.
Steps Overview
- Wash and dice the cucumbers to your preferred size; set aside.
- Crush the garlic with salt to make a smooth paste—use a mortar and pestle or finely mince and mash.
- Whisk the yogurt in a large bowl until smooth.
- Stir the garlic paste and dried mint into the yogurt until evenly combined.
- Fold in the chopped cucumbers and mix well.
- If the yogurt is very thick, thin it with a small amount of water (start with 1/4 cup) until it reaches a light, spoonable consistency.
- Garnish with freshly chopped mint just before serving.
- Serve within a couple of hours for the best texture and flavor, as cucumbers release moisture over time.
Tips: Peel cucumbers with thick skin. If seeds are large, scoop them out by slicing the cucumbers lengthwise and using a spoon to remove the seedy core—this prevents a watery salad.
Serving Suggestions
This salad pairs beautifully with grilled beef, lamb, or chicken, and calms spicy dishes. Serve in small bowls as a cooling side, or enjoy it with warm pita bread for a light meal. For an easy mezze spread, include it alongside hummus, fattoush, and stuffed grape leaves.
Storage Instructions
Because cucumbers release moisture, the yogurt dressing will thin the longer the salad sits. Store refrigerated and consume within a few hours for the best texture. If you must store, keep the dressing and cucumbers separate and combine shortly before serving.
Enjoy this light and refreshing Lebanese cucumber salad as part of any seasonal menu—simple ingredients, bold freshness, and ready in minutes.
More Lebanese Dishes to Try
- Muhammara (Roasted Red Pepper Dip)
- Red Lentil Soup
- Hummus
- Fattoush Salad
- Tabbouleh
- Baklava Rolls
⭐⭐⭐⭐⭐ Have you made this recipe? Let us know how it turned out—leave a star rating and a comment below; we’d love your feedback.
Lebanese Cucumber Salad with Yogurt (Khyar Bi Laban)
Ingredients
- 4 Lebanese cucumbers
- 1 teaspoon dried mint
- 3/4 teaspoon salt, more to taste
- 1/4 cup water (adjust as needed)
- 2 cups plain yogurt
- 1 clove garlic, crushed
- 1 tablespoon fresh mint, chopped (add just before serving)
Instructions
- Wash and dice cucumbers; set aside.
- Crush garlic with salt into a paste.
- Whisk yogurt until smooth in a large bowl.
- Mix the garlic paste and dried mint into the yogurt, then add cucumbers and combine.
- If the yogurt is too thick, add water a little at a time until desired consistency is reached (start with 1/4 cup).
- Top with freshly chopped mint and serve promptly.
Notes
- If using larger-seeded cucumbers (like English), remove the seeds to prevent excess water in the salad.
- Use a Balkan-style yogurt for a lighter texture; Greek yogurt may require more thinning with water.
- The salad is best eaten within a couple of hours of preparation for optimal texture.