Description
This Greek Tzatziki Cucumber Salad transforms the traditional flavors of tzatziki into a light and refreshing salad. It features thick slices of cucumbers, scallions, and fresh dill tossed in a creamy garlic yogurt dressing, finished with a drizzle of olive oil and fresh lemon juice for a vibrant, healthy side dish perfect for potlucks or any meal.
Ingredients
Vegetables
- 8 small Persian cucumbers, seeded and sliced thickly
- 1 English cucumber, sliced thickly (or equivalent quantity)
- 6 scallions, sliced thinly (or half a red onion, sliced)
- 1 handful fresh dill, roughly chopped
Dressing
- 250 g Greek yogurt
- 1 garlic clove, mashed
- 1 tablespoon olive oil, plus extra for drizzling
- 1 lemon, juiced
- Salt and pepper, to taste
Instructions
- Prepare the cucumbers and aromatics: Cut the Persian and English cucumbers into thick slices to ensure a crisp texture that won’t get soggy. Place them into a large salad bowl along with the sliced scallions and fresh dill, combining the main fresh ingredients of the salad.
- Make the dressing: In a separate bowl, whisk together the Greek yogurt, mashed garlic, salt, and pepper, adding a squeeze of half the lemon juice for brightness. This creamy garlic yogurt dressing is the heart of the tzatziki flavor.
- Toss the salad with dressing: Pour the prepared dressing over the cucumbers and aromatics in the large bowl. Toss gently but thoroughly to coat every slice evenly with the creamy mixture without bruising the cucumbers.
- Finish with olive oil and lemon: Drizzle extra olive oil over the tossed salad, then squeeze the remaining half of the lemon directly on top for a fresh citrus burst. Give the salad one final gentle toss to distribute these finishing touches.
- Serve garnished: Transfer to a serving dish if preferred and sprinkle with a little extra fresh dill on top to enhance aroma and visual appeal. Serve immediately to enjoy the crisp textures and fresh flavors at their best.
Notes
- Use thick-cut cucumber slices rather than thin to maintain texture and avoid watery salad.
- Best enjoyed fresh but can be stored refrigerated for up to one day; expect some water release from cucumbers.
- Add lemon zest to the salad for an additional citrus aroma and flavor boost if desired.