With an abundance of cucumbers and fresh dill from my garden this summer, it was only natural to make a salad like this. My beefsteak tomatoes aren’t ripe yet or else I would have added them in. Either way, a salad filled with cool, crisp cucumbers makes a really refreshing snack, lunch, or side dish. I have enjoyed quite a few of these over the summer, and now I’m so sad to see the season coming to an end.
Tzatziki and cucumbers go together like peanut butter and jelly. However in this salad, I made it thinner like a dressing to make it easier to pour. The acidic taste of the vinegar is just an added bonus. Try making this anytime of the year, however, if you are making this in cooler months, I recommend using English or Persian cucumbers for their crisp and firmness. You can even add olives and feta cheese if you’d like a little something more.
This salad is filled with cool, crisp cucumbers and tzatziki making it a really refreshing snack, lunch, or side dish.
Ingredients
- Salad
1½ medium cucumbers sliced
Zest from 1 lemon
Small onion, sliced
- Dressing
1 small container greek yogurt
½ cucumber diced and seeded
1 tbs. chopped fresh dill or 1 tsp. dried dill
4 tbs. red wine vinegar
1 tbs. extra virgin olive oil
2 tbs. lemon juice
1 cloves garlic, minced
Salt and pepper, to taste
Directions
- Dressing
- Slice cucumber open and remove the seeds from inside. Finely chop up the cucumber, squeeze out any liquid and place in a small bowl.
- In that bowl, mix in the yogurt, dill, garlic, oil, vinegar and lemon juice.
- Add salt and pepper to taste.
- Salad
- Slice up cucumbers and onions and place in bowl
- Top with dressing, lemon zest and dill
- Feel free to add feta cheese or olives if you prefer
- Enjoy!
