Greek Tzatziki Cucumber Noodle Salad
This light and crisp cucumber noodle salad is tossed in a homemade tzatziki dressing loaded with fresh dill and garlic for a Greek-inspired summer dish. It is cold, crunchy, and deeply satisfying without any cooking required.
Spiralized cucumber noodles tossed in a creamy homemade tzatziki sauce for a cooling summer salad.
Nutrition per serving
Ingredients
base
dressing
herbs
Instructions
Spiralize the Cucumbers
Run the English cucumbers through a spiralizer to create long noodle-like strands, then place them in a colander, sprinkle with a pinch of salt, and let them drain for ten minutes to remove excess water.
Make the Tzatziki Dressing
In a medium bowl combine the Greek yogurt, minced garlic, fresh dill, olive oil, lemon zest, and lemon juice, then whisk until smooth and creamy and season with salt and pepper to taste.
Combine and Toss
Pat the cucumber noodles dry with paper towels to remove any remaining moisture, then add them to the bowl with the tzatziki dressing and toss gently until every strand is evenly coated.
Chill and Serve
Transfer the salad to a serving platter or individual bowls and refrigerate for at least fifteen minutes before serving to ensure everything is cold and the flavors have melded.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.