Quick Cucumber Tzatziki Recipe

This Sonoma County version of the classic, Greek cucumber salad is my pick for an accompaniment to a meal of garlicky lamb and Pinot Noir. The base of a Tzatziki recipe is the aphrodisiac of cucumber.

You may think cucumber is just a crunchy, water-packed fruit of summer. (And yes, cucumber is actually a fruit, not a vegetable.) But cucumber is considered by some nutritional experts to be a culinary fountain of youth. It contains an ingredient called silica. Silica supports connective tissue health which is vital to flexibility, coordination and overall hotness.

If that doesn’t have you craving a great Tzatziki recipe, perhaps viewing the rest of the menu will whet your appetite for this garlicky cucumber salad. The recipe was created as a part of my very first Wine Salon. Oh, and if you want the full experience, be sure to serve this stunning cucumber salad with Ketcham Estate wines!

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Cucumber Tzatziki

Prep Time

15 mins

Chilling time

3 hrs

 

This simple Tzatziki melds the bounty of Sonoma County with the bold flavors of Greece. 

Course: Side Dish

Cuisine: Greek

Keyword: Cucumber

Dish Type: Salad

Diet and Health: gluten-free, healthy-ish

Seasonal: summer

Ingredient: cucumber

Servings: 4 servings

Created by: Allie Ketcham

Ingredients

• 3 large english cucumbers peeled and sliced very thin
• 1 large red onion sliced into thin slivers
• 4 cloves of garlic minced
• 1 tsp coarse salt
• 1/2 cup sour cream
• 3 Tbsp white vinager

Instructions

1. Place sliced cucumbers and onion in large mixing bowl.
2. Add the minced garlic and salt to a small bowl. Mash together with a fork.
3. Add sour cream and vinegar. Mix well.
4. Pour over cucumber and onions and toss to throughly coat.
5. Cover and chill for 3 hours.
6. Season with salt and pepper and perhaps Tajin seasoning before serving.

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