Herbed Cucumber Vinaigrette


This light, fresh-tasting dressing gets its creaminess from yogurt, its flavor from fresh herbs and its body from cucumber purée. If you use English cucumbers, there's no need to peel or seed them — as an added bonus, they add a pretty green color to the dressing.

This recipe calls for fresh mint, but you could use dill with equally delicious results. Try it with our Chopped Greek Salad.


1 medium cucumber, 6 ounces (about 6 ounces, peeled, seeded and cut into 1/2-inch-thick slices)
2 tablespoons fresh mint leaves (or dill)
2 tablespoons fresh chives (chopped)
1 tablespoon fresh Italian parsley
1/4 cup extra-virgin olive oil
2 tablespoons plain yogurt
2 tablespoons White wine vinegar
1 teaspoon Sugar
  Salt and freshly ground black pepper (to taste)


Place the cucumber, mint, chives, and parsley in a food processor or blender and purée until smooth, stopping to scrape down the sides of the bowl once or twice. Add the olive oil, yogurt, vinegar, and sugar, and process to blend. Season to taste with salt and pepper.

The dressing can be refrigerated, covered, for up to 5 days.

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