Tzatziki Cucumber Salad (Printable)
Thinly sliced cucumbers and red onion in garlicky Greek yogurt and dill; toss and chill for a cool summer side.
# 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
# How To Make:
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 well combined.
03 - Pour the tzatziki dressing over the cucumbers and red onion, then toss until all vegetables are evenly coated.
04 - Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Tips:
01 -
- It takes exactly fifteen minutes from cutting board to table, which means you can make it while your guests are pouring drinks.
- The garlic and lemon hit a balance that makes people ask what your secret is, and honestly the secret is just using enough of both.
02 -
- If you salt the cucumbers and let them drain in a colander for ten minutes before dressing, your salad will not turn into a puddle on the plate.
- The garlic flavor intensifies overnight, so if you are making this ahead, consider using just one clove and adding more before serving.
03 -
- Run the tines of a fork down the length of each cucumber before slicing to create decorative edges that make a simple salad look intentionally beautiful.
- Taste the dressing on its own before adding it to the vegetables, because adjusting seasoning now is much easier than trying to fix it after everything is mixed.