Refreshing tzatziki inspired cucumber salad in a bowl

Revitalize Your Diet with This Refreshing Tzatziki Inspired Cucumber Salad

BySavannah Brooks
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Why make this recipe

Tzatziki Inspired Cucumber Salad is a refreshing dish that combines the crispness of cucumbers with the creaminess of yogurt. It is healthy, easy to prepare, and perfect for snacking or as a side dish. This salad brings the flavors of traditional tzatziki sauce into a light and crunchy salad, making it a great choice for anyone who loves fresh vegetables and zesty flavor.

How to make Tzatziki Inspired Cucumber Salad

Ingredients:

  • 2 large cucumbers
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Directions:

  1. Start by washing the cucumbers. Peel them if you prefer, then slice them thinly.
  2. In a large bowl, combine the sliced cucumbers with salt and let them sit for about 10 minutes to draw out moisture.
  3. In another bowl, mix the Greek yogurt, minced garlic, olive oil, white vinegar, fresh dill, salt, and pepper.
  4. After 10 minutes, drain the cucumbers and rinse them under cold water. Pat them dry with a paper towel.
  5. Add the cucumbers to the yogurt mixture and toss until everything is well combined.
  6. Let the salad chill in the refrigerator for at least 30 minutes before serving.

How to serve Tzatziki Inspired Cucumber Salad

You can serve this salad chilled as a side dish or appetizer. It pairs well with grilled meats, pita bread, or as part of a mezze platter. Enjoy it on its own for a healthy snack anytime!

How to store Tzatziki Inspired Cucumber Salad

Place any leftover salad in an airtight container and store it in the refrigerator. It is best eaten within 2-3 days. Be mindful that the cucumbers may release more water, so give it a stir before serving again.

Tips to make Tzatziki Inspired Cucumber Salad

  • For extra crunch, try adding diced bell peppers or sliced red onions.
  • Adjust the amount of garlic and dill according to your taste preference.
  • If you want a bit of spice, consider adding some chopped jalapeños.

Variation

You can switch up the salad by adding crushed tomatoes, red wine vinegar instead of white vinegar, or using non-dairy yogurt to make it vegan.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt provides a thicker texture and richer flavor.

Is this salad gluten-free?

Yes, all the ingredients are gluten-free, making it a safe choice for those with gluten sensitivities.

Can I prepare this salad in advance?

Absolutely! This salad is even better after it sits in the refrigerator for a while, as the flavors meld together nicely.

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Tzatziki Inspired Cucumber Salad

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A refreshing salad combining crisp cucumbers with creamy yogurt, inspired by traditional tzatziki.

Ingredients

  • 2 large cucumbers
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. Wash the cucumbers, peel if desired, and slice them thinly.
  2. Combine sliced cucumbers with salt and let them sit for about 10 minutes to draw out moisture.
  3. In another bowl, mix Greek yogurt, minced garlic, olive oil, white vinegar, dill, salt, and pepper.
  4. After 10 minutes, drain and rinse cucumbers under cold water, then pat dry.
  5. Add cucumbers to the yogurt mixture and toss to combine.
  6. Chill salad in the refrigerator for at least 30 minutes before serving.

Notes

This salad pairs well with grilled meats or pita bread. Store leftovers in an airtight container for 2-3 days.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: Mediterranean

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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