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This simple, cooling yogurt "salad" is wonderful served with flatbread and grilled meats.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes plus draining time
  • Yield: About 2 cups


  • 2 cups plain yogurt, preferably Greek-style
  • 1 large cucumber, peeled, seeds removed, finely chopped
  • 3 tablespoons minced fresh mint leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Pinch sugar
  • Pinch cayenne, or to taste


  • Place the yogurt in a fine mesh strainer set over a bowl and drain for 1 hour. Discard the liquid in the bowl. (Note: if you use Greek-style yogurt, you can skip this step.)

  • Place the drained yogurt in a medium bowl. Add the remaining ingredients and stir well to combine. Place, covered, in the refrigerator for 1 hour to cool and blend. Stir well and serve.