Snejanka Salad - Easy, Healthy Vegetarian

Craving something cool, creamy, and packed with flavor that won't weigh you down? Get ready to meet Snejanka Salad, Bulgaria's answer to the perfect easy healthy vegetarian dish! Also known as "Snow White Salad" (because of its beautiful white yogurt base), Snejanka is a delightful blend of strained yogurt, crisp cucumbers, fresh garlic, and aromatic dill. It’s a cousin to Greek tzatziki and Turkish cacık but stands out with its thicker, spoonable texture, making it a fantastic yogurt snack recipe or a light side dish.
This no-cook wonder comes together in just about 10 minutes, making it an ideal snack for summer or a quick addition to any meal. It’s naturally high in protein, gluten-free, and fits wonderfully into a Mediterranean diet recipes vegetarian plan. Whether you’re looking for ideas for yogurt beyond breakfast or a refreshing appetizer, Snejanka delivers. As someone who's spent time exploring the rich tapestry of Bulgarian cuisine, I can tell you this recipe captures the authentic taste of Snejanka, ensuring you get that perfect balance of cool, garlicky creaminess with every bite.

Ingredients

• Strained Bulgarian or Greek Yogurt: Use 2% or full-fat plain yogurt for the best creamy texture. Full-fat yields an ultra-rich salad, while 2% offers a slightly lighter but still satisfying option. Avoid sweetened or flavored yogurts!
• Cucumbers: Persian or English cucumbers are perfect due to their thin skins and minimal seeds. If using standard cucumbers, you might want to peel them and scoop out the seeds for a less watery result.
• Fresh Garlic: This is key for Snejanka's signature zing! Adjust the amount to your liking – a little for a mild hint, more for a bolder, garlicky kick.
• Fresh Dill: The essential herb for that fresh, aromatic Bulgarian flavor. Don't skimp on it! You can also add a touch of fresh parsley or chives for extra complexity.
• Extra-Virgin Olive Oil: A good quality olive oil adds richness and a lovely Mediterranean touch.
• Salt: Essential for seasoning and helping the cucumbers release excess water.
• Optional but Traditional Garnishes:
• Chopped Walnuts: Add a fantastic crunch and nutty flavor, a classic Snejanka topping.
• Olives: A few pitted olives (like Kalamata) provide a briny counterpoint.
• Extra Cucumber Slices or Dill Sprigs: Perfect for a pretty presentation.

Directions

1. Prep the Cucumbers: Start by washing your cucumbers thoroughly. If their skin is tough or waxed, you can peel them. Finely chop or small-dice the cucumbers. Place the chopped cucumbers in a sieve, sprinkle lightly with salt, and let them sit for 5-10 minutes to release excess water. Afterward, pat them thoroughly dry with a paper towel. This step is crucial for preventing a watery salad!
2. Mix the Yogurt Base: In a medium-sized mixing bowl, combine the strained yogurt, minced fresh garlic, chopped fresh dill, a drizzle of extra-virgin olive oil, and a pinch of salt. Whisk everything together until the mixture is smooth and beautifully creamy.
3. Fold in the Cucumbers: Gently stir the prepared, dried chopped cucumbers into the creamy yogurt mixture. Make sure everything is evenly coated. Now is the time to taste and adjust the seasoning – add more salt, garlic, or even a tiny splash of white wine vinegar or lemon juice if you prefer a bit more tang.
4. Chill & Garnish: Cover the bowl and refrigerate the Snejanka salad for at least 30 to 60 minutes. This chilling time allows the flavors to meld together perfectly. Before serving, transfer the salad to a nice serving bowl. Drizzle a little more extra-virgin olive oil over the top and sprinkle with chopped walnuts, a few cucumber slices, and fresh dill sprigs for garnish.
5. Serve: Enjoy your Snejanka Salad cold! It's wonderfully versatile, serving beautifully as a small salad, a refreshing dip, or a spread.