Snezhanka Bulgarian Cucumbers in Yogurt
Discover the creamy, refreshing delight of Snezhanka, also known as Bulgarian Cucumbers in Yogurt—a traditional Balkan appetizer that’s as wholesome as it is flavorful. This simple no-cook recipe combines velvety strained Greek yogurt with crisp diced cucumber, fragrant fresh dill, and a punch of garlic, creating a cool dish perfect for hot summer days. Enhanced with crushed walnuts for a subtle crunch and drizzled with silky olive oil, this chilled salad brims with Mediterranean flavors and textures. Ready in just 15 minutes, Snezhanka makes an ideal appetizer, dip, or side dish, pairing beautifully with crusty bread, warm pita, or grilled meats. Fresh, healthy, and irresistibly tangy, this Bulgarian classic is a must-try addition to your mealtime lineup.
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Recipe Information
Ingredients
- 500 grams Greek yogurt (strained or full-fat)
- 1 large Cucumber
- 2 Garlic cloves
- 2 tablespoons Fresh dill (chopped)
- 3 tablespoons Crushed walnuts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
Instructions
Peel the cucumber, then finely dice it into small cubes. If the cucumber contains a lot of seeds, remove the seeds before dicing.
Place the diced cucumber in a colander, sprinkle with a pinch of salt, and let it sit for 10 minutes to release excess water. Pat dry with a paper towel afterward.
In a mixing bowl, combine the strained Greek yogurt, chopped dill, crushed garlic (use a garlic press or finely mince it), and salt. Mix until smooth and well combined.
Fold the cucumber cubes into the yogurt mixture, ensuring they are evenly distributed.
Gently stir in the crushed walnuts and olive oil, saving a small amount of walnuts for garnish, if desired.
Transfer the Snezhanka salad to a serving bowl. Drizzle with a little extra olive oil and sprinkle the reserved crushed walnuts on top for garnish.
Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.
Serve cold as a refreshing appetizer, dip, or side dish with bread, pita, or alongside grilled meats.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 20.8 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 599 mg | 46% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
