A couple of weeks ago during one of our vegetable classes we made this cucumber salad. It is so easy it is barely a recipe. It is creamy and tangy but the cucumber is very refreshing. It would be a great side dish with almost anything. Or make a couple of different salads and have your own salad fest at home. It is remniscent of tzatziki that you get in a Greek restaurant. In fact you could grate your cucumbers and add some garlic and it would be tzatziki! You can use dill or chives or both, whatever you like. The pictures below show you tzatziki and its ingredients.
You can see the texture difference from cutting up your cukes rather than grating them. Knowing how you want to eat it should drive if you cut the cucumbers or grate them. The tzatziki is more of a sauce or dip then a salad. It is delicious on falafel sandwiches. You could use if on the chickpea burgers I posted previously. If you want a salad, use the half moon cut. You can also chose either sour cream or plain Greek yogurt. I think regular yogurt would be too thin and give you a kind of runny salad. I really like Fage 2% or Trader Joe Greek Yogurt. I usually don't chose non fat products but this TJ yogurt is the exception. Both varieties are nice and thick, and have 20+ grams of protein in a cup!
We made it at school with sour cream but I think I would like yogurt better. You can also make this vegan using vegan sour cream. I am all for being vegan if that works for you, but sadly many of these vegan products don't pass my food rules, which are really the rules of Michael Pollan in his book Food Rules.
Look at these ingredients….way more than 5 ingredients, some ingredients that I can't identify nor would I have at home, and this is definitely a food pretending to be something else.
Chose what you will, but I go for the real thing! It is a great little salad…or dip, whatever you choose. Just try it!
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Prep Time: 15 - 60 minutes
Cook Time: none
Ingredients (6 servings)
- 1 large English cucumber (the long kind that comes wrapped in plastic wrap)
- 1 medium yellow onion
- 1 cup of sour cream or greek yogurt
- 1 Tbsp white wine or apple cider vinegar
- 1 Tbsp chopped fresh dill or chopped chives
- salt and pepper
- juice of one lemon
Wash the cucumber. Cut it into two pieces to make it easier to work with. Cut each section in half lengthwise. Scrape out any seeds and cut it into thin slices. (There is no need to peel it.) Put slices into a large bowl and sprinkle with some salt. Not a lot, just enough to mix through the slices. Set aside for 15 minutes to one hour.
Cut the onion in half (stem to root end) and then slice into thin slices (half moons). Place in a large bowl.
Check the cucumbers to see if they have released any moisture. Drain off any liquid, then lightly dry them with a paper towel. Add the cucumbers to the onions and stir together. Add the yogurt, vinegar, and dill or chives. (If you want to, you can add one or two minced cloves of garlic.) Mix well. Taste for seasoning. Add salt, pepper and lemon juice to taste.