I’m always looking for quick and easy vegetable side dishes for our dinners. In the colder months, it’s pretty easy to throw veggies in the oven to roast. But in the summer, I hate turning the oven on, so veggies are either cooked on the grill or in salad form. Or they’re left out all together…
While a lettuce based salad is great, sometimes you want something a little different. But you still want it to be quick and easy. This cucumber salad is a spin on my favorite tzatziki sauce. It’s crunchy, creamy, and a perfect refreshing summer side dish.
2 hothouse (English) cucumbers
1/2 small red onion, thinly sliced
1 container Greek yogurt (about 1 cup)
1/4 cup sour cream
1 tablespoon white or red wine vinegar or lemon juice
1 tablespoon minced fresh dill or 1/2 tablespoon dried dill
1 teaspoons kosher salt
1/2 teaspoon black pepper
Halve the cucumbers lengthwise and use a spoon to scoop out the seeds. Thinly slice the cucumber halves into half moons. Chop the thinly sliced onion into quarters, about the same size as the cucumber slices. In a medium bowl, combine the yogurt, sour cream, vinegar or lemon juice, dill, salt and pepper. Add the cucumber and onion slices and stir gently to combine. Add additional salt and pepper to taste if necessary. Refrigerate before serving.