The dressing in this recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Enjoy on a fresh, herby salad.
1 cup thick, full-fat yogurt, such as Greek, Skyr, labneh or dairy-free alternative
1 lime, zested and juiced
½ teaspoon cumin
¼ cup crumbled feta
¼ packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
¼ packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
Salt and pepper to taste
In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some to garnish your final meal, if desired) and the cucumber. Stir to combine, then season to taste with salt and pepper.