Fine Cucumber Salad with Tarragon Yogurt Dressing

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 3)

Ingredients

1 small cucumber (s)
1 small onion (s), red
200 ml natural yogurt, low in fat
2 tablespoon tarragon, fresh, coarse, chopped
1 tablespoon chives, depending on your taste
1 tablespoon balsamic vinegar
2 tablespoon olive oil
some salt and pepper

Fine Cucumber Salad with Tarragon Yogurt Dressing

Instructions

Chop the onion very finely. Mix the yoghurt with the herbs, vinegar and oil well and add a little water if you like. I prefer it when the dressing is a little more liquid. Add the onions and let the dressing rest a little so that the flavor of the herbs can develop.
In the meantime, wash the cucumber and cut it into very fine slices. The best way to do this is with a plane. Season the dressing with salt and pepper and mix with the cucumber.
I like to eat the salad as a small meal before university or during my lunch break with some rice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.