By: Molly Moss
Gluten Free or GF Adjustable, Potlucks, Picnics, and Barbecues, Salads, Sides, Veggie Heavy, , , ,

Yogurty Cucumber Salad with Paprika Oil

This cucumber and radish salad is perfect for your next barbecue or potluck! Dress up crisp cucumbers and radishes with lots of dill and lemony labneh (or yogurt) and top it all with a salty paprika garlic oil. It comes together in about 15 minutes and can certainly be made in advance, just mix in the labneh and top with the paprika oil when you are ready to serve.

Tips:

  • Labneh is a strained yogurt from the middle east. It’s creamier, richer, and in my opinion, way more delicious. If you can’t find labneh, substitute full fat greek yogurt. The brand I typically find at my local grocery store is Karoun.
  • For the best results, make the paprika oil at least an hour before you dress the salad. The flavor will intensify over time.
  • It looks like a lot of salt in the paprika oil, but you want it to be salty. You are only adding it as a garnish to the rest of the dish.
  • Looking for another easy dish to bring to a potluck? Check out my strawberry and avocado salad with pistachio sumac dressing.
Yogurty Cucumber Salad with Paprika Oil
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Yogurty Cucumber Salad with Paprika Oil

Recipe by Molly MossCourse: Salads, SidesDifficulty: Easy
Servings

4

servings
Total time

15

minutes

This cucumber and radish salad is perfect for your next barbecue or potluck! Dress up crisp cucumbers and radishes with lots of dill and lemony labneh (or yogurt) and top it all with a salty paprika garlic oil. It comes together in about 15 minutes and can certainly be made in advance, just mix in the labneh and top with the paprika oil when you are ready to serve.

Ingredients

  • For the Paprika Oil

  • 1 tsp sweet paprika

  • 1/2 tsp chili flakes

  • 1/3 cup olive oil

  • 1 clove garlic, thinly sliced

  • 1 tsp salt

  • For the Cucumber Salad

  • 6 persian cucumbers, sliced

  • 4 radishes, thinly sliced

  • 1/2 cup labneh or full fat yogurt

  • 1/2 cup chopped dill

  • Zest and juice of 1 large lemon

  • Salt and pepper to taste

  • 2-3 tbsp paprika oil, or more to taste

Directions

  • For the Paprika Oil
  • Place paprika, chili flakes, and salt in a small bowl and set aside.
  • Add the oil and garlic slivers to a sauce pan and turn the heat to medium low.
  • Simmer the oil until the garlic is crispy begins to brown and remove from heat. Be careful here, the garlic can go from brown to burnt in a matter of seconds.
  • Pour the oil over the paprika mixture. Use a spoon to break up some of the larger garlic pieces. Stir and set aside.
  • For the Cucumber Salad
  • ne the cucumbers, radishes, and dill in a large serving bowl.
  • Add the labneh, lemon zest and juice, and stir to combine.
  • Season generously with salt and pepper, and adjust seasoning as needed.
  • Top with 2-3 tbsp of the paprika oil (or more to taste).