Sandra Iceberg lettuce salad with creamy yoghurt dressing is a cold Turkish side made with cucumber, sweetcorn, fresh dill and parsley. Light, crunchy, and dressed in a tangy labneh yoghurt sauce.
If you do nothing else, chill this salad for a full hour before serving. The dressing thickens as it sits and coats the lettuce properly instead of sliding off. Skipping that rest means a watery plate and a dressing that pools at the bottom.
I use labneh alongside the yoghurt because plain yoghurt on its own is too thin for a salad like this. The labneh gives the dressing body so it clings to every piece of lettuce and cucumber. A small spoon of mustard rounds the whole thing out without making it taste like anything other than a fresh, cold salad.
Iceberg Lettuce Salad with Creamy Yoghurt Dressing Ingredients
For the Salad
- 1/2 small iceberg lettuce, finely shredded
- 1 cucumber, diced into small cubes
- 75g (3oz) tinned sweetcorn, drained
- Small handful of fresh dill, finely chopped
- Small handful of fresh parsley, finely chopped
For the Dressing
- 3-4 tbsp strained yoghurt
- 1 tbsp yoghurt mayonnaise
- 2 tbsp labneh
- 1 clove garlic, crushed
- 1 tsp mustard
- Salt, to taste
How To Make Iceberg Lettuce Salad with Creamy Yoghurt Dressing
- Prepare the lettuce: Peel off the outer leaves and shred the iceberg finely with a sharp knife. Wash and dry it well in a salad spinner or pat with kitchen roll. Wet lettuce dilutes the dressing.
- Cut the cucumber: Dice the cucumber into small, even cubes, about 1cm (1/2in). No need to peel it.
- Combine the salad: Put the lettuce and cucumber in a large bowl. Add the drained sweetcorn and the chopped dill and parsley. Give it a gentle toss.
- Make the dressing: In a small bowl, mix the strained yoghurt, yoghurt mayonnaise, labneh, crushed garlic, mustard and salt until smooth and combined.
- Dress and chill: Pour the dressing over the salad and mix well so everything is coated. Cover the bowl and refrigerate for 1 hour before serving.
Recipe Tips
Dry your lettuce properly. Any water left on the leaves will thin out the dressing and make the salad watery within minutes. A salad spinner is the easiest way to get it done.
Strained yoghurt, not regular. Regular yoghurt is too loose and will turn the dressing runny. If you can’t find strained yoghurt, line a sieve with muslin, add regular yoghurt and drain for an hour.
Don’t dress it too far ahead. One hour in the fridge is the sweet spot. Leave it longer than 3-4 hours and the salt draws water out of the cucumber and lettuce, and the whole thing goes limp.
Crush the garlic, don’t chop it. Crushed garlic melts into the dressing evenly. Chopped pieces give you sharp, uneven bursts of raw garlic in some bites and none in others.
What To Serve With Iceberg Lettuce Salad
This works best next to grilled meats, kebabs, or anything off the barbecue. The cold, tangy dressing cuts through rich, fatty dishes.
It also sits well alongside rice pilafs or flatbreads as part of a bigger spread. Keep it as a side rather than a main, the portion is light.
How To Store Iceberg Lettuce Salad
Fridge
Store undressed salad and dressing separately in sealed containers for up to 2 days. Once dressed, it keeps in the fridge for 3-4 hours at most before the lettuce wilts.
Reheat
Not applicable. This is a cold salad.
Freeze
Do not freeze. Lettuce, cucumber and yoghurt dressing all break down completely when frozen and thawed.
Iceberg Lettuce Salad with Creamy Yoghurt Dressing Nutrition Facts
Per serving (1 of 4): Calories: 95kcal, Protein: 4g, Fat: 4g, Carbohydrates: 11g, Sugar: 5g, Sodium: 280mg. Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but the crunch will be softer. Iceberg holds up better under a thick dressing and stays crisp after chilling.
Either the lettuce wasn’t dried properly or it sat too long after dressing. Dry the leaves well and serve within a few hours.
Yes, but double the strained yoghurt and add an extra tablespoon of yoghurt mayonnaise to keep the dressing thick enough. It won’t be quite as rich.
Iceberg Lettuce Salad with Creamy Yoghurt Dressing
Description
Crunchy shredded iceberg lettuce with diced cucumber and sweetcorn, tossed in a thick, tangy labneh and yoghurt dressing with fresh herbs.
Ingredients
For the Salad:
For the Dressing:
Instructions
- Shred the iceberg lettuce finely, wash and dry thoroughly with a salad spinner or kitchen roll.
- Dice the cucumber into small even cubes, about 1cm (1/2in).
- Combine lettuce, cucumber, drained sweetcorn, chopped dill and parsley in a large bowl.
- Mix strained yoghurt, yoghurt mayonnaise, labneh, crushed garlic, mustard and salt in a small bowl until smooth.
- Pour the dressing over the salad, toss to coat evenly, cover and refrigerate for 1 hour before serving.
