Cucumber Noodle Tzatziki Salad is spiralized cucumber noodles and cherry tomato tossed in a lemony dill Greek yogurt dressing. It’s fresh and light, and a great way to enjoy cucumbers this summer!
I’m going Greek on you again, and I’m thinking that you probably won’t mind at all. Especially because this Cucumber Noodle Tzatziki Salad will have you feeling cool as cucumber this summer (pun obviously intended). 😉
It’s funny that I’m pretty head over heels about cucumbers considering that I was never a fan of them growing up. They’re pretty tasteless, so I’m not really sure what my problem was. I’m glad I came around, because you can’t be part Greek and not like cucumbers, can you? Tzatziki sauce is solely responsible for helping me come around years back, and it’s something I make often because it’s creamy freshness compliments so many dishes — and it’s great for dipping! See here and here for proof.
I spiralized some cucumber for a Thai salad last year and loved it, so it’s about time I did it again for you. I got the idea for this salad when I was pigging out on tzatziki one day and thinking that I could make a meal out of it (which I did that day). This salad is definitely more of an acceptable meal, and would be absolutely delicious on its own with pita bread, or bulked up with chickpeas or a sprinkling of feta. I actually ate this with grilled salmon and it was delicious.
I’ve mentioned this Cucumber Noodle Tzatziki Salad is fresh, and is it ever. It has a lemony citrus pop along with plenty of fresh dill in the Greek yogurt dressing. The cucumber gives it that crispness that it needs, and I added some cherry tomatoes for a little color-flavor punch. It’s everything you want in a summer side because it’s refreshing and light, and perfect for using up those summer cucumbers. 🙂
And now it’s Eat Seasonal time, where a group of bloggers join up to share recipes featuring seasonal produce! This month I used cucumbers and dill from the list we were given. Thank you to our wonderful host Becky from The Vintage Mixer, and be sure to visit her June Seasonal Produce guide for even more recipe inspiration this month.
You can get in on the fun too, using the hashtag #eatseasonal to share your seasonal recipes as well. Be sure to visit the links below for the other Eat Seasonal blogger’s recipes!
Strawberry, Raspberry and Rhubarb Crisp by Completely Delicious
Hoisin Buffalo Burgers with Spicy Slaw by Cookin’ Canuck
Sweet and Spicy Cucumber Ginger Salad by Letty’s Kitchen
Blueberry-Basil Swirled Ice Cream by Floating Kitchen
Strawberries and Cream Oat Bars by The Vintage Mixer
Rhubarb Almond Danishes by Food For My Family (not pictured)
- ½ cup plain Greek yogurt (I used 2%)
- 2 tablespoons chopped fresh dill
- 1 clove garlic
- juice of ½ lemon
- salt and pepper, to taste
- 2 medium cucumbers, spiralized (about 2 heaping cups)
- 1 cup cherry or grape tomatoes, halved
- Whisk together the Greek yogurt, dill, garlic, lemon juice, salt and pepper until combined. Set aside.
- Place the cucumbers and cherry tomatoes in a large bowl. Toss in the Greek yogurt dressing until well coated -- you may not need all of the dressing.
- Serve and enjoy!
Recipe by Flavor the Moments.