I wanted to prepare a simple salad for dinner this evening, so I made a cucumber salad with a really easy to make tzatziki dressing.
Prepping the cucumber takes only a few steps. I wash, chop, salt and pat dry the cucumber slices and they’re good to go. The tzatziki sauce is made of dried mint, dill and yogurt and is seasoned with salt and pepper. If you want to make it extra rich, you can add some sour cream or crème fraîche. Mix them together and you’re ready to serve. That’s it. Easy never tasted so good.
1. Info for Cucumber Dill Salad with Tzatziki Dressing
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Cucumber Dill Salad with Tzatziki Dressing
- 3 English cucumbers
- 2 teaspoons Kosher salt (or regular salt)
- 1/2 teaspoon sea salt (or regular salt)
- 1/2 teaspoon pink peppercorns, coarsely crushed
- 1/8 teaspoon black pepper, freshly ground
- 2-1/2 cups Greek-style yogurt
- 1/2 teaspoon sugar
- 1 tablespoon champagne vinegar
- juice of one lemon (I used a Meyer lemon)
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon dried mint (or 2 tablespoons of fresh mint)
- 1 teaspoon ginger garlic paste (or plain garlic)
3. Directions:
- Cut the cucumber in half lengthwise. Using a spoon, remove the seeds, which will create a cavity. Slice the cucumber into 1/4 to 1/2-inch slices. Layer a cooling rack on top of a cookie sheet, and place the cucumber slices on top. Sprinkle kosher salt on both sides and let sit for 1 hour. Pat dry with a kitchen towel. Set aside.
- Place the shallot, ginger garlic paste (see tips), sugar, vinegar and lemon juice in a bowl. Let stand until the yogurt in ready.
- In a large colander, place the yogurt in a double-layered cheese cloth. Wrap the yogurt in the cloth. Make a knot at the tip and suspend it over the colander using chopsticks. The colander is not essential but is quite convenient if the knot breaks, so you can gather the yogurt again in the cheese cloth without starting over. Place a larger bowl underneath the colander to collect the whey (yogurt liquid). Let it sit for a couple of hours. Drain as much liquid as possible.
- Carefully unwrap the yogurt and transfer to a bowl. Add the shallot / garlic mixture, the herbs and oil. Season with sea salt and both peppers.
- Combine the cucumbers with the tzatziki sauce or serve the sauce on the side. Garnish with extra dill.
- Bon appétit!
