Greek Cucumber Salad: The Quick Recipe with Tzatziki Sauce
When the thermometer rises, the craving for fresh and quick dishes is strongly felt.
Forget heavy salads and discover a side dish that is an oasis of freshness on a hot day: Greek Cucumber Salad with Tzatziki.
This is not your usual salad, but a real treat for the palate, transporting you with one bite to a sunlit island in Greece.
The secret of this dish lies in its simplicity and quality ingredients.
The cucumbers, with their crispness and high water content, are the perfect base for a refreshing side dish.
But the real star, the one that elevates the dish to a memorable experience, is the Tzatziki sauce that I’ll teach you to prepare in a jiffy.
Creamy and velvety, with that touch of garlic and mint that makes it one of the world’s most loved sauces, the Tzatziki wraps around the cucumbers making it all irresistible.
This side dish is incredibly versatile. It is the perfect accompaniment for meat mains like souvlaki or gyros, but it also goes well with a simple grilled chicken breast or fish.
Moreover, it is so simple and quick to prepare that it will become your ace up the sleeve for impromptu lunches and last-minute dinners. With a few steps and without turning on the oven, you’ll have a dish that is a pleasure for both the eyes and the palate, ready to be enjoyed.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 164.49 (Kcal)
- Carbohydrates 16.32 (g) of which sugars 12.73 (g)
- Proteins 10.26 (g)
- Fat 7.13 (g) of which saturated 3.62 (g)of which unsaturated 0.04 (g)
- Fibers 1.28 (g)
- Sodium 429.74 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cucumber Salad Ingredients
- 3 cucumbers
- to taste coarse salt
- 1 drizzle extra virgin olive oil
- 250 g Greek yogurt
- 1 cucumber
- garlic (1 clove)
- 1 tablespoon extra virgin olive oil
- to taste salt
- A few leaves mint
Tools
- Food scale
- Small bowl
- Colander
- Mandoline slicer
- Salad bowl
- Grater
- Bowl
Steps for Cucumber Salad
Wash the cucumbers well, dry them, and slice them very thin with a knife or a mandoline. Place them in a colander, sprinkle with a bit of coarse salt, mix, and let them drain for about 30-45 minutes. This step is essential to remove excess water and make them crisp.
While the cucumbers are draining, prepare the sauce. Grate the remaining cucumber with a large-hole grater and squeeze it well to remove excess water. In a bowl, mix the Greek yogurt, grated cucumber, finely chopped garlic (or pressed with a garlic press), a tablespoon of extra virgin olive oil, and salt. Finish with chopped fresh mint leaves.
After the resting time, rinse the cucumbers under cold water to remove excess salt and dry them well with paper towels. Place them in a bowl and add the Tzatziki sauce. Mix gently.
Serve the Greek cucumber salad immediately or after a brief rest in the refrigerator to let the flavors meld. For an extra touch, you can garnish with a drizzle of extra virgin olive oil and some mint leaves.
Notes on Ingredients and Substitutions
Cucumbers: For a milder taste, you can use “snack” cucumbers or Dutch cucumbers, which have fewer seeds.
Greek Yogurt: Choose full-fat and thick Greek yogurt, preferably with 10% fat, for a creamier and more enveloping sauce.
Mint: Fresh mint is irreplaceable for its fragrance. Do not use dried mint. If you like, you can also add some chopped dill.
Storage
The cucumber salad with Tzatziki can be stored in the refrigerator in an airtight container for up to 1-2 days. It is best consumed as soon as possible to maintain the freshness and crunchiness of the cucumbers.
Alternatives and Variations
With Olives: Add Kalamata black olives for an even more Mediterranean flavor.
Vegan Version: Replace Greek yogurt with dense, unsweetened soy yogurt.
With Cherry Tomatoes: For a touch of color and sweetness, you can incorporate halved cherry tomatoes.
Uses and Pairings
This salad is perfect as a side dish for your summer mains but can also become a light appetizer or a fresh dip to accompany pita, falafel, or raw vegetables. It is ideal for a barbecue or a picnic.
Origin and History of the Recipe
Tzatziki is a traditional sauce of Greek and Turkish cuisine. Its origin dates back to the Ottoman Empire, where it was known as cacık. It is a simple and ancient preparation, born from the need to combine the creaminess of yogurt with the freshness of cucumber and the aromatic touch of garlic and mint. It served and still serves today to accompany more flavorful meat dishes, refreshing the palate.
FAQ (Questions and Answers)
1. Why do I need to salt and drain the cucumbers?
Salting the cucumbers is a crucial step. It helps to extract excess water, making them crispier and preventing the salad from becoming too watery and ruining the yogurt’s texture.
2. Can I use a different yogurt?
For perfect Tzatziki, full-fat and thick Greek yogurt is the best choice. A traditional low-fat or whole yogurt might be too runny.
3. How much garlic should I use?
The amount of garlic is a matter of personal taste. I suggest starting with a small clove and, if desired, adding more after tasting.
