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This chilled smacked cucumber with tzatziki salad is my answer for a refreshing side or light lunch all spring and summer. Crisp, lightly salted cucumber meets creamy vegan yoghurt, fragrant dill, and zingy lemon. The crushed cucumbers soak up tangy mustard dressing, creating a dish that never lasts more than a few hours in my house.
I first threw this together on a muggy afternoon when nothing else sounded good. Now I bring it to every picnic or barbecue and it always disappears first.
Ingredients
- Cucumbers: Medium size ensures lots of crunch and flavor. I prefer Persian if available. Skip any that feel soft or waxy.
- Olive oil: Cold pressed gives rich flavor. Look for a peppery finish to match the herbs.
- Wholegrain mustard: For tang and backbone. Choose a jar that lists mustard seeds first.
- Lemon: Juice gives brightness. Roll lemons on the counter first to get the most juice out.
- Maple syrup: Balances acidity. Use pure syrup if possible for best results.
- Vegan yoghurt: Thick unsweetened Greek style works here. Read the label to avoid added sugars.
- Garlic: Freshly grated for sharp bite. Avoid sprouted or wrinkled cloves.
- Fresh parsley: Always choose bright green leaves for aroma. Flat leaf has better flavor.
- Fresh dill: Delivers signature tzatziki freshness. Avoid limp or yellow fronds.
- Spring onion: Adds a sweet punch in finish. Look for crisp stalks with bright green ends.
Step-by-Step Instructions
- Prepare the Cucumbers:
- Slice off the ends of your cucumbers and use a rolling pin to gently smack each one so it splits and softens but stays in chunky pieces. This method creates more surface for the dressing.
- Salt and Drain:
- Break the cucumbers into roughly three centimeter chunks with your hands. Sprinkle them with salt and set in a colander over a bowl to drain for fifteen minutes. This draws out moisture and amps up crunch.
- Make the Dressing:
- In a small bowl whisk together olive oil, wholegrain mustard, juice from half your lemon, maple syrup, and generous salt and pepper. Taste and adjust if needed. This goes on top just before serving.
- Mix the Tzatziki Base:
- In a large bowl add vegan yoghurt. Pour in the cucumber water collected from draining for extra cucumber flavor. Grate in the garlic, then squeeze in juice from the remaining lemon half. Add finely chopped parsley, most of the chopped dill, and a pinch of salt. Stir thoroughly to blend.
- Assemble the Salad:
- Swirl the tzatziki onto the base of a serving plate. Mound the drained cucumber chunks on top. Scatter sliced spring onion and extra dill fronds over the salad. Drizzle generously with dressing and serve right away for the best texture.
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Dill is the star here for me. Every time I chop a big bunch I am reminded of my grandmother’s kitchen and her Eastern European pickles. I swear the scent of fresh dill takes me back to summers at her house.
Storage Tips
Leftover salad stores well in an airtight container in the fridge for up to twenty four hours. The cucumbers will slowly soften so it is best the first day. If prepping ahead keep the cucumber and dressing separate then combine before serving.
Ingredient Substitutions
You can swap vegan yoghurt for plain dairy Greek if not vegan. Switch maple syrup for honey or agave if desired. If you dislike dill, try chives or fresh mint for a different twist. No mustard? Swap in a little white wine vinegar for tang.
Serving Suggestions
I love serving this salad alongside grilled pita or as a topping for grain bowls. It pairs nicely with simple roasted potatoes or falafel. Try piling it into wraps with crunchy lettuce for a flavorful lunch.
Cultural Context
The technique of smacking cucumbers comes from Chinese cuisine and is loved for boosting crunch and flavor absorption. Here I blend it with Greek inspired tzatziki for something extra cooling and vibrant. Every family has its own version and I hope you make this one your own too.
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Quick, easy, and bursting with flavor—this cucumber salad will become your favorite summer dish in no time.
Frequently Asked Questions
- → How do you keep cucumbers crisp in this salad?
Salting the cucumber and letting it drain removes excess moisture, which helps keep the pieces crisp and flavorful.
- → Can you substitute vegan yoghurt with dairy yoghurt?
Yes, regular Greek or plain yoghurt can be used in place of vegan yoghurt for a similar creamy consistency.
- → What herbs work best with this cucumber salad?
Fresh dill and parsley are ideal for their bright flavor, but mint or chives can also add a pleasant herbal note.
- → Is the mustard-lemon dressing essential?
The dressing adds tang and sharpness, balancing the creamy yoghurt, but you can adjust the flavors to your preference.
- → How should this salad be served?
Serve chilled on a large plate, topped with reserved dill and spring onions. It’s ideal as a starter or side dish.
- → How far ahead can you prepare the cucumbers?
The cucumbers can be smacked, salted, and drained up to two hours ahead for best texture and flavor.