Greek Cucumber Salad with Tzatziki Dressing
Fresh cucumber salad with marinated red onions and creamy Greek yogurt dressing. Perfect Mediterranean side dish ready in 10 minutes.
Ingredients
- ⅓ cup red onion thinly sliced
- ¼ cup extra-virgin olive oil
- 1½ tsp red wine vinegar
- 1½ tsp dried oregano
- 2-3 English cucumbers thinly sliced
- 1 cup plain Greek yogurt full fat
- 1 Tbsp fresh lemon juice
- 1 clove garlic pressed
- ¼ cup fresh dill chopped
- 1 tsp kosher salt plus more to taste
- Fresh ground black pepper to taste
Instructions
- In a small bowl, combine sliced red onions with olive oil, red wine vinegar, and oregano. Let marinate at room temperature for 15 minutes while preparing other ingredients.
- In a medium bowl, mix Greek yogurt, lemon juice, pressed garlic, and chopped dill. Season with salt and pepper. Let sit for 5 minutes to allow flavors to meld.
- Wash and dry cucumbers. Slice into ⅛-inch thick rounds using a sharp knife or mandoline slicer.
- In a large bowl, gently combine sliced cucumbers with marinated onions and all their liquid. Add Greek yogurt dressing and fold together carefully to avoid breaking cucumber slices.
- Taste and adjust seasoning with additional salt and pepper as needed. Let rest 10-15 minutes before serving to allow flavors to blend.
Notes
Use English cucumbers for best texture and fewer seeds
For crispier cucumbers, lightly salt slices and drain in colander for 30 minutes if preparing more than 2 hours ahead
Marinated onions can be prepared 1 day in advance and stored refrigerated
Greek yogurt dressing keeps up to 3 days refrigerated
Store assembled salad up to 2 days refrigerated, though best consumed within 24 hours
Optional additions: Kalamata olives, crumbled feta cheese, cherry tomatoes
For crispier cucumbers, lightly salt slices and drain in colander for 30 minutes if preparing more than 2 hours ahead
Marinated onions can be prepared 1 day in advance and stored refrigerated
Greek yogurt dressing keeps up to 3 days refrigerated
Store assembled salad up to 2 days refrigerated, though best consumed within 24 hours
Optional additions: Kalamata olives, crumbled feta cheese, cherry tomatoes
