Tzatziki Cucumber Salad
- PREP 30min
- TOTAL 30min
Creamy cucumber salad tossed with a tzatziki-inspired yogurt dressing. Salting the cucumbers for 30 minutes before making the salad helps to draw excess water out and makes the cucumbers taste even more cucumbery. As this salad sits, the flavor gets better and better. Keep in mind; however, the cucumbers will continue to release water, thinning the dressing out a bit. We’re okay with this, though, since the cucumber “water” adds even more flavor to the dressing. If the dressing gets too thin, add another spoonful of yogurt.
You Will Need
1 1/4 pounds cucumber, sliced (2 medium)
1/2 teaspoon fine sea salt, plus more as needed
3 tablespoons thick plain Greek yogurt, we use Fage whole milk
1 tablespoon red wine vinegar
Juice from 1 lemon wedge
1 teaspoon finely minced garlic (1 small clove)
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
Fresh ground black pepper
1/2 cup sliced red onion (1 small onion)
More fresh dill and or mint leaves, optional
Directions
Add the sliced cucumbers to a colander and toss with 1/2 teaspoon of salt. Set aside for 30 minutes, either in the sink or placed over a bowl to drain.
Meanwhile, make the cucumber salad dressing. In a large bowl, stir the yogurt, red wine vinegar, lemon juice, garlic, and chopped dill together. Season with a pinch of salt and a generous amount of black pepper. Mix the onions around in the yogurt dressing then set aside until the cucumbers are ready.
After 30 minutes of salting the cucumbers, rinse them with cold water. Shake off excess water then add to the dressing. Toss the cucumbers until coated. Taste then season with additional salt and pepper, if needed. Serve with more fresh herbs scattered on top. Serve or keep refrigerated up to 2 days.
Adam and Joanne's Tips
- Use thinner skinned Persian cucumbers (smaller) or English cucumbers (often wrapped in plastic) for this. They are a bit more crisp with fewer seeds than regular cucumbers.
- Swap Greek yogurt for sour cream.
- Mint is excellent in this salad. We especially love adding torn or whole mint leaves to the salad before serving.
- The combination of red wine vinegar and fresh lemon makes the salad more interesting, but you can use one or the other if that is all you have.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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