The Bulgarian name for this salad is “Snezhanka” or Snow White.


  • 3 cups strained yogurt
  • 1 peeled and diced cucumber
  • 2 tbsp crushed walnuts (divided)
  • ½ tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tbsp finely chopped fresh dill
  • pinch of salt or to taste
  • black olives, fresh dill, and crushed walnuts for garnish (optional)


In a large mixing bowl, combine all ingredients minus 1/2 tbsp crushed walnuts and stir. Refrigerate 1 or more hours so ingredients can properly absorb flavors. Is best if left in refrigerator over night and served the following day. Garnish and serve as a side salad or as a dip with bread.

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Here’s a video from Sep! The Cooking Dad how to make this salad: