Tzatziki Cucumber Salad (Printable version)
Crisp cucumbers in creamy tzatziki with dill, lemon, and garlic—bright, cool, ready in 15 minutes.
# What you 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
# How To:
01 - Place the thinly sliced cucumbers and red onion in a large mixing bowl and set aside.
02 - In a separate bowl, whisk together the Greek yogurt, minced garlic, chopped dill, fresh lemon juice, extra-virgin olive oil, salt, and black pepper until smooth and fully combined.
03 - Pour the tzatziki dressing over the cucumbers and red onion, then toss gently until every piece is evenly coated.
04 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Advice:
01 -
- It comes together in fifteen minutes flat with zero cooking, which means your kitchen stays cool even on the hottest days.
- The garlic and dill combination is the kind of flavor that makes people close their eyes and go quiet for a second.
02 -
- Cucumbers release water fast, so if you are making this more than an hour ahead, keep the dressing separate and toss right before serving.
- Letting the minced garlic sit in the lemon juice for five minutes before mixing it into the yogurt softens its raw edge considerably.
03 -
- Grate a small amount of cucumber directly into the yogurt dressing for an even more intense tzatziki flavor throughout the salad.
- Use the widest, flattest bowl you own so the vegetables sit in a shallow layer and every piece gets coated evenly.