Tzatziki Cucumber Salad
A refreshing and light cucumber salad inspired by Greek tzatziki. Crisp cucumber and fresh dill are tossed in a creamy, garlicky yogurt dressing. This simple side dish is perfect for summer meals or as a cool accompaniment to grilled meats.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 119 kcal
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 2 pcscucumber, peeled, seeded, and diced
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
dressing
- 1 cupplain greek yogurt, full-fat or low-fat
- 2 clovegarlic, minced
- 2 tbspfresh dill, finely chopped
- 1 tbspwhite wine vinegar
- 1 tbspolive oil, extra virgin
Equipment
knife · cutting board · whisk · mixing bowl
The method
Step by step
- 1
Prepare the cucumber by peeling, seeding, and dicing it into small, bite-sized pieces.
About 5 min
Cook’s note: Removing the seeds prevents the salad from becoming too watery.
- 2
In a medium bowl, combine the plain greek yogurt, minced garlic, chopped fresh dill, white wine vinegar, and olive oil.
About 3 min
- 3
Whisk the dressing ingredients together until well combined and smooth.
About 1 min
- 4
Add the diced cucumber to the bowl with the dressing.
About 1 min
- 5
Season with salt and black pepper, then gently toss to coat all the cucumber pieces evenly.
About 1 min
Cook’s note: Taste and adjust seasoning if needed.
- 6
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: Chilling the salad makes it more refreshing.
- 7
Give the salad a final stir before serving.
Per serving
Nutrition
- Calories
- 119.4kcal
- Protein
- 7g
- Carbs
- 9g
- Fat
- 6.7g
- Fibre
- 1g
- Sugar
- 4.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tzatziki cucumber salad in an airtight container in the refrigerator.