Tzatziki Cucumber Salad (Printable)
Crisp cucumbers and red onion in a garlicky yogurt-dill dressing - a cool, quick 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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
# Directions:
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 well combined.
03 - Pour the tzatziki dressing over the cucumbers and red onion, then toss until all the vegetables are evenly coated.
04 - Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Suggestions:
01 -
- It takes exactly fifteen minutes from fridge to table and tastes like you put in far more effort than you did.
- The creamy garlicky dressing doubles as a dip, so you are basically getting two recipes for the price of one.
02 -
- Salt draws water out of cucumbers fast, so if you are making this more than an hour ahead, keep the dressing and vegetables separate until the last possible moment.
- The garlic flavor intensifies overnight, which is either wonderful or overwhelming depending on your plans for the next day.
03 -
- Run the flat side of your knife over the minced garlic with a pinch of salt to mash it into a paste that melts right into the yogurt.
- Taste the cucumbers before you dress them, because a bitter cuke will ruin the whole bowl no matter how good your dressing is.