Tzatziki Greek Cucumber Salad Recipe

blue bowl of tzatziki greek cucumber salad

5 from 1 vote

Tzatziki Greek Cucumber Salad Recipe

This Tzatziki Greek Cucumber Salad recipe is a tangy twist on traditional tzatziki sauce. Enjoy it as a refreshing summer salad, a cooling side to spicy grilled meat or stuffed into gyros or tacos.

Prep Time10

Cucumber prep time30

Total Time40

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: American

Servings:

Calories: 93kcal

Author: Cara Lanz

Ingredients

1 English cucumber, thinly sliced
1 teaspoon salt
1 cup plain Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh dill
1 tablespoon fresh mint, chopped
1 clove garlic, minced
¼ cup shallot. sliced
salt & pepper, to taste

Instructions

Prepare the cucumbers. This step takes 30-60 minutes, but it’s important because it draws out excess moisture and keeps the cucumbers from watering down the salad.
Slice cucumbers thinly with a sharp knife or mandolin. I use the 1/16” setting on my mandolin. Place the sliced cucumbers in a colander and toss them with about a teaspoon of salt.
Place the colander over a bowl or in the sink and let the cucumbers sit for 30-60 minutes. Rinse them with cold water and allow them to drain. Pat them dry with paper towels.
In a large bowl, combine Greek yogurt, olive oil, lemon juice and lemon zest, dill, mint, garlic, black pepper, and salt, if needed. It may be salty enough from the draining process.
Add the sliced shallot and cucumber slices to the dressing and gently toss until coated.
Store this cucumber yogurt salad in an airtight container in the refrigerator for up to 3 days.

Notes

To keep the cucumbers from watering down this tzatziki salad, salt and drain them to remove excess water.

English cucumbers don’t need to be peeled and seeded. Regular cucumbers will need to be peeled and seeded first.

Use fresh herbs, if possible, as they add bright, fresh flavor to this salad.

Nutrition