About the Recipe
Some salads just quietly steal the show, and this cucumber and quark number is one of them. It’s creamy, crisp, and loaded with fresh herbs—dill, mint, and a little chervil for that subtle anise-y note that makes everything feel a bit more special. The quark (or yogurt) adds a lovely tang, and lemon zest brightens it all up. It’s simple, clean, and feels like home—especially if you grew up bouncing between Swiss comfort food and Montreal-style no-fuss meals like I did.
It fits right in with the kind of dishes I’ve been loving lately—think my Kale and Barley Salad for something hearty and herby, Celery Remoulade when I want crunch and a little attitude, or Homemade Dill Pickles when I’m craving a salty-sour snack on the side. This cucumber and quark salad? It’s the cooling, creamy contrast to all of them. Perfect with rösti, grilled sausages, or just eaten straight from the bowl.
Creamy, bright, and fresh — perfect for warm weather meals
A twist on a classic cucumber salad with herby Swiss roots
Herb-forward and light but satisfying, thanks to the protein in quark or yogurt
Great for meal prep – make ahead and let it chill for even better flavor
Easily customizable — swap herbs, use yogurt, or try kefir cheese
Pairs beautifully with rösti, grilled meats, smoked fish, or fresh rye bread
What You'll Love
What is quark, and can I substitute it? Quark is a soft, tangy fresh cheese common in Swiss and German cuisine—somewhere between Greek yogurt and ricotta in texture. If you can’t find it, full-fat Greek yogurt or skyr works beautifully as a substitute.
Can I slice the cucumbers in advance? Yes, but store them dry and unsalted if prepping ahead. Salt and drain just before assembling to keep them crisp and avoid sogginess.
How long does it keep? This salad is best enjoyed within 1–2 days. Store it covered in the fridge. It may release some liquid over time—just give it a stir before serving.
Can I use dried herbs instead of fresh? Fresh herbs are key to this salad’s flavor and texture. Dried herbs won’t offer the same brightness, but if needed, use 1/3 the amount and stir into the dressing early to let them bloom.
Is this salad gluten-free? Yes, it's naturally gluten-free! Just double-check your yogurt or quark ingredients if you're serving someone with strict sensitivities.
Frequently asked Questions
Ingredints Explained
Ingredients
2 large cucumbers, thinly sliced (about 2–3 mm thick)
1 tsp salt (for draining)
1 cup quark (or full-fat Greek yogurt)
Zest of 1 lemon
2 tbsp chopped fresh chervil (or flat-leaf parsley)
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
Freshly ground black pepper, to taste
Optional: drizzle of olive oil or cold-pressed rapeseed oil
Preparation
Below you will find the steps to making this herby cucumber salad:
Slice the cucumbers: Thinly slice the cucumbers into rounds about 2–3 mm thick (use a mandoline for consistency or a sharp knife for a more rustic look).
Salt and dry: Place the cucumber slices in a colander, sprinkle with salt, and gently toss. Let them sit for 15–30 minutes to draw out excess moisture. Pat dry with a clean kitchen towel or paper towels.
Note: If you are asking what salting the cucumber does- it keeps the cucumbers flavorful, removes excess water, and avoids bringing extra moisture back in. This is an optional step- especially if you are serving the salad right away- but it will help keep the dressing from becoming too watered down.
Make the dressing: In a medium bowl, mix together the quark (or Greek yogurt), lemon zest, chopped chervil, dill, and mint. Season with freshly ground black pepper. If you'd like a silkier texture, stir in a drizzle of olive or cold-pressed rapeseed oil.
Combine: Add the cucumber slices to the bowl and gently toss until coated with the herb dressing.
Chill and serve: Refrigerate the salad for 20–30 minutes before serving to let the flavors meld. Garnish with extra herbs and a touch of lemon zest, if desired and salt and pepper to taste.
Tip: I actually like making this salad a day in advance. I find the meld of flavours truly come out and I can drain any extra liquid from the cucumbers without affecting the dressing too much. I sometimes will top if off with a small spoonful of yogurt or quark the next day and a squeeze of lemon juice just to give it that extra zing.
Make it your own:
This salad is endlessly adaptable—treat it like a blank canvas for seasonal add-ins or whatever’s fresh in your fridge. Whether you're craving a bit of sweetness, extra crunch, or a hint of tang, these simple upgrades will take your cucumber salad in new (and delicious) directions:
Roasted corn niblets – adds a sweet, smoky crunch
Thinly sliced red onion or shallots – for a little zip
Crushed garlic or garlic scapes – for a punchier flavor
Add radishes or shaved fennel – for extra crispness and color
Stir in baby spinach or arugula – for a leafy upgrade
Crumbled feta or goat cheese – for a creamy-tangy twist
Swap lemon zest for preserved lemon – for a bold citrus kick