Crisp Persian cucumbers get salted and drained until perfectly crunchy, then folded into a garlicky yogurt base brightened with fresh mint, dill, lemon juice, and a touch of golden turmeric. A drizzle of extra virgin olive oil ties everything together with that rich, fruity depth the region's cooking is known for, while golden raisins and roasted walnuts add sweet contrast and crunch in every bite. It's a cool, herb-flecked side that comes together in minutes and pairs beautifully with grilled vegetables, warm flatbread, or a simple grain bowl. Light, tangy, and packed with fresh produce and good fats, this salad is a natural fit for a Mediterranean-style table. Make it just before serving for maximum crunch, or chill it briefly to let the flavors meld.
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Place the sliced cucumbers in a colander set over the sink, toss with ¼ tsp kosher salt, and let them drain for 15 minutes. Pat dry with paper towels — this keeps the yogurt from becoming watery.
In a large mixing bowl, stir together the yogurt, garlic, mint, dill, olive oil, lemon juice, and turmeric until evenly combined.
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