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Tzatziki Cucumber Salad

A refreshing cucumber yogurt salad with a garlic kick
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Side Dish, Vegetables
Cuisine: Greek, Mediterranean
Keyword: cucumber, yogurt
Servings: 4

Ingredients

  • 2 cucumbers about 600 g
  • 15 g chopped mint or dill
  • ⅔ cup thick Greek yogurt see note
  • 1 ½ tbsp olive oil
  • 1 ½ tbsp lemon juice
  • ½ tsp salt
  • 3 cloves garlic minced
  • Pomegranate seeds or toasted walnuts for topping

Instructions

  • Prepare the cucumbers: Coarsely grate the cucumbers. You may leave the skin on if it is not bitter. Place all the grated cucumber in a clean tea towel. Wrap it up and squeeze as much water as you can out of the cucumbers.
  • Assemble: Mix strained cucumbers in a bowl with all the other ingredients.
  • Serve lightly chilled and top with a little chopped mint. If desired, you can also top with toasted walnuts or pomegranate seeds.

Notes

  1. The Greek yogurt needs to be thick to avoid a watery salad. I used full fat Greek yogurt with 10% fat and 6% protein.