This vibrant Cucumber Yogurt Salad captures the essence of tzatziki in a refreshing new way. Packed with crisp cucumbers, creamy Greek yogurt, zesty garlic, fresh dill, and a splash of lemon, it’s a quick and easy side dish that’s absolutely delicious!
INGREDIENTS
- 2 English cucumbers
- 1/2 cup Greek yogurt (or plain yogurt)
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1/2 lemon, zested and juiced (about 1 tablespoon lemon juice)
- 1 teaspoon salt (pink Himalayan or sea salt recommended)
- Freshly ground pepper, to taste
INSTRUCTIONS
- Slice the Cucumbers: Thinly slice the cucumbers using a mandoline, the slicing side of a box grater, a food processor with a thin slice attachment, or a knife.
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, dill, olive oil, garlic, lemon zest, juice, salt, and pepper until well combined.
- Combine Salad: Add the cucumber slices and dressing to a large mixing bowl. Toss until the cucumbers are evenly coated.
- Serve or Chill: Serve immediately for the freshest flavor, or chill in the refrigerator for up to 30 minutes before serving.
NOTES
- Safety Tip: If using a mandoline, consider wearing cut-resistant gloves to prevent injuries.
- Enhance Flavor: For deeper flavor, prepare the dressing in advance and refrigerate it for at least an hour before combining with the cucumbers.
- Fun Presentation: Use a spiralizer to create cucumber ribbons for a unique and eye-catching twist.
- Storage + Prep Tips: This salad is best enjoyed fresh or shortly after chilling. To make ahead, store the dressing and cucumber slices separately, combining them just before serving.
