Tzatziki Cucumber Salad (Printable)
Cucumbers, tangy yogurt, garlic and dill combine into a cool, zesty Greek side perfect for warm-weather meals.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
→ Dairy
03 - 1 cup plain Greek yogurt
→ Herbs & Aromatics
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh dill, finely chopped
→ Acidity
06 - 1 tablespoon fresh lemon juice
→ Seasonings
07 - 1 tablespoon extra-virgin olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
# Steps:
01 - Place the thinly sliced cucumbers and red onion in a large mixing bowl.
02 - In a separate bowl, whisk together the Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, salt, and black pepper until smooth and fully combined.
03 - Pour the tzatziki dressing over the cucumbers and red onion.
04 - Gently toss until all the vegetables are evenly coated with the dressing.
05 - Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together.
# Expert Tips:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay happy on the hottest days of summer.
- The garlicky yogurt clings to every single cucumber slice like it was designed to, making each bite better than the last.
02 -
- Salt draws water out of cucumbers fast, so if you are making this more than an hour ahead, keep the dressing and vegetables separate until the last possible moment.
- Garlic intensifies as it sits in yogurt, so what tastes perfectly seasoned at noon can become quite pungent by dinner.
03 -
- Pat the cucumber slices dry with a clean towel before dressing them and your salad will stay creamy instead of turning into a soup.
- Let the garlic sit in the lemon juice for five minutes before adding the yogurt, the acid softens the raw edge and makes the flavor more rounded.