Tzatziki Cucumber Salad

Course: Side Dish

Cuisine: Greek / American

Prep Time: 20

Total Time: 20

Servings:

Calories: 193kcal

Author: Kris Longwell

Tzatziki Cucumber Salad is lighter than a cream-based cucumber salad thanks to the Greek yogurt. We do recommend going with whole milk yogurt for the tzatziki sauce. This salad is meant to be extra "creamy", but still, you may not use all of the double batch of homemade tzatziki.

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Equipment

Mandolin (for slicing cucumbers) Or a large sharp knife with a steady hand

Ingredients

3 cups tzatziki sauce click the link for easy recipe
2 cucumbers peeled and thinly sliced
½ large red onion thinly sliced
salt and pepper

Instructions

Do Ahead

Make the tzatziki sauce. If not using immediately, store covered in the refrigerator.

Prepare the Salad

In a large bowl, toss together the cucumbers with the onions, 1 teaspoon salt, and ½ teaspoon black pepper.
Pour the tzatziki sauce over the cucumbers and use two large wooden spoons to mix until fully coated. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The tzatziki sauce can be made several days in advance.

After you coat the cucumbers with the sauce, you'll want to serve it immediately. The cucumbers will continue to release water and the salad will become increasingly watery. After an hour or so, you can spoon out some of the liquid, if desired. The salad is still delicious, even when it gets a little watery.

Though this salad is best served right after it's prepared, you can store leftovers in a closed container for several days in the fridge.

Nutrition