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With all the flavors of my top-rated tzatziki sauce, this cucumber tzatziki salad is basically a deconstructed version of the popular dip. The refreshing yogurt and cucumber flavors combine so well and truly create a unique and satisfying bite that’s ready in just 10 minutes.
save this recipe!Tzatziki was one of the first recipes I ever learned to make. It’s simple, refreshing, and so good it makes everything else taste exponentially better.
And if you, too, love this infamous dip, then this “deconstructed tzatziki” cucumber salad is for you. It uses nearly all the same ingredients except bigger and better and in the form of a salad!
Here’s What you’ll need
If you’ve ever made tzatziki, this recipe uses nearly identical ingredients.
- Greek Yogurt: Greek yogurt is the all-star of the tzatziki sauce game. It’s what makes the sauce, the sauce! Go for unflavored yogurt, either low or full-fat.
- The Flavor: Fresh dill is one of those ingredients that just fits with yogurt-based dressings. Dried dill can be substituted in a pinch. Pair dill with lemon juice, garlic, salt, and pepper and you’ve got one delicious bite.
- Cucumber: One thinly sliced cucumber will be plenty for the base of the salad. I love using English cucumbers here because they don’t have seeds.
- Red Onion: Finally, add a crunchy bite with some thinly sliced red onion.
let’s make it
Step 1: Make The Dressing
In a medium bowl, combine the yogurt, dill, lemon, garlic, salt, and pepper. Stir until well combined.
Step 2: Prepare The Cucumber
Cut the cucumber into thin slices. Pat dry with paper towels to remove as much moisture as possible.
Step 3: Assemble
Combine the cucumber slices and the creamy dressing in one bowl. Gently stir to combine the yogurt dressing with the cucumber and red onion.
Variations to try
- Ranch lovers unite! For those of you who eat it on everything (I know I’ve got some ranch pizza dippers here), I have great news! You can actually use ranch in place of the Greek yogurt dressing. This swap creates a similar but distinctively different flavor.
- Extra veggies like chopped green onions or diced tomatoes add more bright flavor.
- A drizzle of olive oil elevates this salad from backyard barbecue to dinner party.
- And if you don’t like creamy salads, opt for this vinegar-based Thai Cucumber Salad!
leftover dill?
If you have leftover dill after making this tzatziki salad, here are some ways to use it before it goes bad.
- Mediterranean Roasted Vegetables: These are topped with a creamy dill yogurt dressing. The dill gets blended up, so it can be a little wilted.
- Mediterranean Stuffed Sweet Potatoes are a fresh take on a classic stuffed sweet potato. They are topped with roasted chickpeas and a dill sauce.
Creamy Cucumber Tzatziki Salad
Ingredients
- 1 cup plain Greek yogurt, 240 g
- 1 Tbsp chopped fresh dill
- 1 Tbsp lemon juice, 15 mL
- 1 clove garlic, minced
- ¼ tsp each salt and pepper
- 1 cucumber, thinly sliced
- ¼ cup sliced red onion, ¼ of a medium onion
Instructions
- Yogurt Dressing: In a medium bowl, combine yogurt, dill, lemon, garlic, salt, and pepper.
- Cucumber Salad: Pat dry cucumber slices with paper towels. Gently stir to combine yogurt dressing with cucumber and red onion.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Delicious!!!
Delish! Refreshing!