Tzatziki Cucumber Salad Recipe
A refreshing and tangy Tzatziki Cucumber Salad made with thinly sliced cucumbers, red onion, lemon juice, Greek yogurt, fresh dill, mint, oregano, and simple seasoning. Perfect as a light side dish or a flavorful accompaniment to Mediterranean meals, this salad is quick to prepare and can be enjoyed immediately or chilled for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 English cucumber (or medium-large regular cucumbers)
- ¼ – ½ small red onion (to taste)
Dressings and Seasonings
- 1 tablespoon lemon juice (from ½ small lemon)
- ½ cup plain whole fat Greek yogurt (or reduced fat)
- 2–3 tablespoons fresh dill (finely minced)
- 10–20 fresh mint leaves (finely minced)
- ¾ teaspoon dried oregano
- ¼ – ½ teaspoon salt (rounded ¼ teaspoon recommended)
- ¼ – ½ teaspoon ground black pepper
Instructions
- Prepare the cucumber: Optionally peel the cucumber if it has tough skin, or peel halfway in alternating strips. Slice the cucumber very thinly, then chop the slices into quarters for smaller pieces, aiming for about 2 cups of chopped cucumber. You can slice lengthwise into quarters and then thinly slice, or use a mandoline to slice into circles and chop those into quarters.
- Prepare the red onion: Thinly slice the red onion, then chop into pieces roughly the same size as the cucumber. Combine the onion with lemon juice and salt in a small non-reactive bowl, stir, and let it sit while preparing the rest.
- Mix the salad: In a large bowl, combine the chopped cucumber, the lemon-seasoned red onion mixture, Greek yogurt, fresh dill, mint, dried oregano, black pepper, and additional salt if needed. Mix well to incorporate all flavors.
- Serve and store: Enjoy the salad immediately or refrigerate. It is best consumed within 1-2 days for optimal freshness and flavor.
Notes
- You can use either an English cucumber or regular cucumbers; if using regular cucumbers, peeling and seeding is recommended for a better texture.
- Using whole fat Greek yogurt gives a richer flavor, but reduced fat yogurt works well too.
- Adjust lemon juice, salt, and pepper to taste depending on your preference.
- The salad can be refrigerated for up to two days but is freshest eaten soon after preparation.
Find it online: https://lauracooks.com/tzatziki-cucumber-salad-recipe/
