Lebanese Cucumber Tomato Yogurt Salad

Notes

Yogurt: Plain yogurt gives a lighter, more traditional Lebanese dressing. Greek yogurt makes it thicker and adds extra protein. Both work; Greek yogurt just produces a dressing that clings a little more. Olive oil: A small amount of extra virgin olive oil rounds out the dressing and keeps it from feeling too tangy. You can omit it if you prefer a lower-fat dressing, but it does improve the texture. Lemon juice: Fresh lemon juice is the acid that balances the richness of the yogurt. It also brightens the cucumbers. Start with the recipe amount and add more to taste. Fresh herbs (mint, dill, parsley): This three-herb combination is the signature of a Lebanese yogurt salad. Mint brings brightness, dill adds creaminess, and parsley grounds everything. You can use dried dill if needed, but keep the fresh mint if at all possible. Garlic: One small clove is enough. Too much garlic in a yogurt dressing becomes sharp and overpowering rather than savory. Mix it into the yogurt first and let it sit a few minutes before tossing. Optional additions: Sumac sprinkled over the top before serving adds a lemony tartness and a visual pop of color. Za'atar works too. Both are common in Lebanese cooking and take this salad firmly into Mediterranean territory.