Creamy Tzatziki Cucumber Salad
A creamy cucumber salad inspired by the Greek tzatziki dip, made with Greek yogurt, mayo, fresh dill, garlic, and a tangy vinegar dressing. An easy, refreshing side dish ready in minutes.
Servings 6 servings
Ingredients
- 1 pound English cucumbers or mini cucumbers
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup chopped fresh dill leaves
- 2 tablespoons mayonnaise
- 2 tablespoons distilled or white wine vinegar
- 1 tablespoon minced shallot or red onion
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- A few cracks of freshly ground black pepper
Instructions
- Clean and dry the cucumbers and cut off both ends. Slice into 1/8" to 1/4" thick slices. If using a mandoline, a hand protector is a valuable tool, as the cucumbers will slice faster than you think! Add the cucumbers to a medium-sized mixing bowl.
- In a smaller bowl, add the remaining ingredients and whisk well to combine.
- Pour the dressing over the cucumbers and toss until the slices are coated.
- For best flavor, refrigerate for at least one hour before serving.
- Refrigerate leftovers for 3 to 4 days. Stir well to reincorporate the cucumber liquids into the dressing before serving (this is natural separation as the cucumber slices give off their liquids).