Tzatziki Cucumber Salad
The combination of creamy Greek yogurt, refreshing cucumber, red onion, and fresh dill creates a perfect balance of flavors in this Greek inspired recipe.
Serving Size 2
Ingredients
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
Instructions
- 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.
Notes
Use as much of the dressing recipe as you want. The nutrition estimate is for half of the dressing recipe.
I recommend salting the cucumber for the dressing even if you don't do this for the salad cucumbers because you won't use all of the dressing and it'll store better if the grated cucumbers have had the excess water squeezed out.
