How can I make this recipe dairy-free?

Use a thick, plain dairy-free yogurt in place of the Greek yogurt. The key is choosing one that is unsweetened and not strongly flavored. Some coconut yogurts can make the salad taste sweet, which does not work well with garlic, lemon, and dill. If the dairy-free yogurt is thinner than Greek yogurt, start with a little less lemon juice and add more only after tasting. The dressing should coat the cucumber slices lightly, not run to the bottom of the bowl right away.

How do I keep cucumbers from watering down the salad?

Cucumbers naturally release water once they are sliced and salted, so some liquid is normal. For a crisper salad, use an English cucumber or scrape out the seeds from a regular cucumber before slicing. If you are preparing the salad ahead, you can slice the cucumber and onion first, then keep the dressing separate until closer to serving. Toss everything together about 10–15 minutes before the meal.

Tzatziki Cucumber Salad: Fresh 10-Minute Side

Tzatziki Cucumber Salad

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A cool and creamy Tzatziki Cucumber Salad made with thin cucumber slices, red onion, Greek yogurt, lemon, garlic, olive oil, and fresh herbs. This no-cook salad is a refreshing side dish for grilled meats, seafood, pita, rice bowls, or warm-weather meals.

Author: Taha Ayad
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2-4 servings 1x
Category: Salad / Side Dish
Method: No-cook
Cuisine: Greek

Ingredients

Scale

1 large cucumber or English cucumber, thinly sliced
1 small red onion, thinly sliced
3/4 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
1 teaspoon lemon zest
2 teaspoons to 1/2 lemon juiced, to taste
1 to 2 garlic cloves, grated
2 to 4 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon black pepper

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Instructions

In a small bowl or jar, mix together the Greek yogurt, extra virgin olive oil, lemon zest, lemon juice, grated garlic, finely chopped dill, parsley, oregano, sea salt, and black pepper until the dressing looks smooth and the herbs are evenly spread through it.
Thinly slice the cucumber and red onion. Add both to a mixing bowl, keeping the onion slices thin enough that they bend easily and do not overpower the salad.
Pour the yogurt dressing over the cucumber and onion. Toss gently with a wide spoon or silicone spatula until the vegetables are lightly coated without bruising the cucumber slices.
Serve immediately for the crispest texture, or cover and refrigerate until ready to serve. Stir gently before serving and spoon off any extra liquid if the salad has released moisture.

Notes

For the best texture, use an English cucumber or scrape the seeds from a regular cucumber before slicing.
If making ahead, keep the dressing separate from the cucumber and onion until about 10 to 15 minutes before serving.
Use thick, plain dairy-free yogurt for a dairy-free version. Choose an unsweetened option without a strong flavor.
Cucumbers naturally release moisture as they sit, so a little liquid at the bottom of the bowl is normal.

Nutrition

Serving Size: 1 serving
Calories: 118
Sugar: 4
Sodium: 178
Fat: 8
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 8
Fiber: 1
Protein: 5
Cholesterol: 6

Find it online: https://www.dailysavoryrecipes.com/tzatziki-cucumber-salad/