This Greek inspired fresh cucumber salad with Tzatziki salad dressing is light and refreshing, the perfect summer side dish. Serve with pasta, sandwiches, as part of a grain bowl, or on the side of a grilled main dish.
This creamy cucumber salad recipe brings a burst of Mediterranean freshness, combining crisp cucumber slices, creamy tzatziki sauce, and fresh herbs. This is not an authentic recipe but it is a delicious recipe.
It’s the perfect recipe to have in your back pocket to make for a quick and refreshing side dish or light lunch.
The combination of creamy Greek yogurt sauce, refreshing crunchy cucumber, zesty lemon juice, and fresh dill creates a satisfying balance of flavors and textures in this tzatziki Greek cucumber salad recipe.
This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.
Salt the cucumbers and let them sit if you’re making the salad for later or plan to store it in the fridge. If you’re eating the salad right away you can skip salting the cucumbers for the salad.
Salting the cucumber helps get rid of excess water in the cucumbers so the dish stay crisp and doesn’t get soggy.
To make the dressing:
Set the grated cucumber in a metal sieve on top of a few layers of paper towel or a clean kitchen towel. Sprinkle with salt and let sit for 10-15 minutes so the excess water can drain out.
Once the cucumbers have drained, squeeze the rest of the moisture out.
Combine the grated cucumber with Greek yogurt, mayo, lemon juice, olive oil, dill, garlic, salt and pepper. Add a splash of plant milk or water to thin it to a dressing consistency.
To make the salad:
Slice an English cucumber in half lengthways, and then slice each half in half again lengthways. Set the cucumber on its flat side on a cutting board and slice half moons.
In a medium bowl, add the cucumber slices and red onion.
Chop the dill.
Add the dill, and Tzatziki dressing. Mix together and serve.
Tips for Making cucumber salad
What to serve with cucumber salad
This cucumber salad is great on the side of many dishes. Serve it on the side of chickpea burgers for a light lunch or dinner during the summer months. Serve with pita bread, pita chips, or crackers for an afternoon snack.
This salad is best eaten the day it’s made because of the water content in cucumbers. Store any leftovers in an airtight container and eat within a few days, tipping out any extra moisture that surfaces.
Yes you can, but using homemade Tzatziki usually results in before flavor and the ability to customize the recipe. This dressing is easily made vegan.
Tzatziki Cucumber Salad
For the Salad
- 1 large English cucumber - sliced into half moons, about 2 cups
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped dill - fresh
For the Dressing
- 1/2 cup yogurt
- 1/4 cup mayonnaise
- 1/4 cup shredded cucumber
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 1 clove garlic - finely grated or minced
- salt and pepper - to taste
- plant milk - to thin
- If making the salad for later or the next day, salt the cucumbers. To do this, set the grated cucumber for the dressing and the half moons for the salad in separate sieves over layers of paper towel. Sprinkle with salt and let sit for 10-15 minutes. Wipe excess salt off of the sliced cucumbers, squeeze the rest of the moisture out of the grated cucumber, and then continue with the recipe.
- To make the dressing: Combine the drained grated cucumber with the rest of the ingredients for the dressing. Thin to salad dressing consistency with plant milk or water.
- To make the salad: In a medium bowl, combine the cucumber slices, onion, dill, and dressing. Mix well and serve.
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