Name: Tzatziki Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 1 cup Plain Greek Yogurt; 1 tablespoon Fresh Dill, chopped; Juice of 1 Lemon; 1 clove Garlic, minced; 1/4 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 1 Cucumber, peeled and sliced; 1/4 cup Red Onion, thinly sliced

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Introduction

This refreshing Tzatziki Cucumber Salad is a classic Mediterranean side dish that combines creamy Greek yogurt with crisp cucumbers, fresh dill, and a hint of garlic. It’s perfect as a cool accompaniment to grilled meats or as a light snack on its own.

A white bowl filled with a cucumber salad sits on a white marbled texture. The salad has thin, round cucumber slices mixed with thin, curly light purple onion slices, all coated in a creamy white dressing with small green dill sprigs scattered on top. Two silver spoons rest on the bowl’s edge, and around it are additional items: a small white bowl of sliced red onions, a halved lemon with bright yellow color, and two clear glasses of water with lemon slices inside. Next to the salad is a dark green cucumber cut in half. The entire scene is set on a turquoise background contrasting with the white bowl and the colorful salad inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Plain Greek Yogurt
1 tablespoon Fresh Dill
1 Lemon
1 clove Garlic
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1 Cucumber
1/4 cup Red Onion

Instructions

Step 1: In a medium bowl, combine the Greek yogurt, fresh dill, juice of the lemon, minced garlic, salt, and ground black pepper. Stir well to create the tzatziki dressing.
Step 2: Pat the cucumber dry with paper towels to remove excess moisture. Gently mix the cucumber and finely sliced red onion into the yogurt dressing until evenly coated.

Tips & Variations

For extra crunch, use seedless cucumbers or peel the cucumber before slicing.
Substitute fresh dill with mint or parsley for a different herb flavor.
Add a drizzle of olive oil or a sprinkle of paprika for additional depth.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving. Avoid storing too long to keep the cucumber crisp. This salad is best enjoyed fresh and chilled.

How to Serve

A white bowl filled with a fresh cucumber salad showing layers of thin, round cucumber slices mostly light green with dark green edges, and thin slices of light purple onion mixed in a creamy white dressing, sprinkled with small green dill leaves and coarse black pepper on top, two silver spoons rest inside the bowl on the right side, the bowl sits on a white marbled surface with a cut cucumber and half a lemon nearby, a small white bowl of thin purple onion slices and two clear glasses with lemon slices and water are placed around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and creamier, making it ideal for this salad. If using regular yogurt, strain it through a cheesecloth for 1-2 hours to remove excess liquid and achieve a similar consistency.

Should the cucumber be peeled or seeded?

Peeling and removing seeds is optional. If you prefer a less watery salad, peel the cucumber and scoop out the seeds before slicing. Otherwise, using it whole adds extra crunch and flavor.