Easy Greek Yogurt Cucumber Salad (Tzatziki Style)

A Greek Tzatziki Salad is something between a sauce and a salad, it can be eaten on its own or with toast, bread, or traditional pita, but it can also be the base for a potato salad or a side dish for a spicy dish. It ends up being something easy to make, creamy, healthy, and super versatile, perfect for any occasion… 😀

I would say this is s simplified version of the traditional tzatziki. If you want to make the traditional version, it’s exactly the same ingredients, but instead of slicing the cucumber thinly, you want to dice the cucumber and then drain and squeeze it really well so it gets nice and dry, that way the sauce is thicker and less liquid as well as drain well the greek yogurt, that combination makes a more creamy rich sauce. My version is simply a tiny bit more liquid and crunchy, more similar to a salad than a sauce. Let’s get to the recipe!

Easy Greek Yogurt Cucumber Salad (Tzatziki Style)

Servings: 4
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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When i doubt how about a creamy delicious cucumber salad? You cant go wrong with that hehehe 😉

Ingredients

Cucumber – 1
Garlic – 4 Cloves
Greek Yogurt – 400ml
Olive Oil – 1 Tablespoon
Lemon – 1 Tablespoon Juice
Parsley – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Peel the cucumber. I like to peel. leaving small strips of cucumber peel, that is, I use a peeler lengthwise and then between each pass I leave a little peel. It’s not necessary, but I think it always gives a better texture and look.

Cut the cucumber lengthwise and scrape out the seeds from the inside with a dessert spoon.
Cut the cucumber into thin strips, as if julienning.
Drain the excess water from the cucumber.

In a bowl, combine the cucumber, chopped garlic, Greek yogurt, chopped parsley, lemon juice, salt, and pepper. Mix everything together, taste, and adjust the salt and pepper to your liking.

And that’s it, ready to serve. You can store it in the refrigerator in an airtight container for 3 to 4 days. Bon appétit!

Notes: Instead of parsley, you can use fresh cilantro or dill, chopped.

A good trick to squeeze the water out of cucumber is to put it in a clean kitchen towel and use the towel to squeeze out the water.

If you prefer a thicker consistency closer to traditional tzatziki, dice the cucumber instead of slicing, then salt it and let it drain in a colander for 30 minutes before squeezing out excess moisture.

Also, I just use the Greek yogurt as is, but it’s customary in Greece to strain the yogurt just to make it extra thick (like the consistency of quark cheese).

This salad actually gets better after sitting for a few hours as the flavors meld together.

Serve with pita chips, crackers, or use as a refreshing side dish with grilled meats or vegetables.

Start with 2 cloves if you’re sensitive to garlic, you can always add more to taste.

This recipe for Easy Greek Yogurt Cucumber Salad (Tzatziki Style) was originally created on BakeAfter.com. Esta receita de Salada de Pepino Grega Tzatziki foi publicada em português no Iguaria.com.