This recipe was inspired by a salad in Cooking for Good Times by Paul Kahan. I love tzatziki and when I saw this salad I thought it was like a little kiss of spring or early summer.
It takes the concept of tzatziki, which is a yogurt and cucumber spread or dip and kind of deconstructs it, taking the cucumber out of the mix and keeping it in distinct slices vs. chopped it into the garlicky yogurt mixture. Some lemon, some dill, a bit of shallot and contribute to a flavor forward dressing.
Paul adds blanched green beans to his version, and doesn’t specify what kind of greens to use. I picked spicy arugula, and added radishes. I think this would also be amazing with escarole or frisee, or a combo. In another direction it would be lovely with mild delicate Bibb or Boston lettuce.
Arugula and Cucumber Salad with Tzatziki Vinaigrette: Greens, potatoes, cucumbers and radishes, get slicked with a garlicky, lemony slightly creamy yogurt dressing.Tweet This
If you wanted to make the dressing up to 4 days ahead of time and keep it in the fridge you definitely could. You could also cook the potatoes and slice the cucumbers a day ahead, and then just toss the whole thing together before serving. This would be excellent on a picnic or as a potluck offering.
Below this little grouping of sides are Roasted Cabbage Wedges, Soy Sesame Cucumber Salad, Modern Three bean Salad and this salad with Tzatziki Vinaigrette. They don’t really have a ton in common, other than I made them all on the same day, and so we ate them all on the same day. Behind the curtain in a food writer’s life.
Serve Arugula and Cucumber Salad with Tzatziki Vinaigrette with:
- Buffalo Turkey Burger Sliders
- Grilled Lemony Chicken and Baby Artichokes
- Monster Vegetable Sub Sandwich
- Killer Egg Salad
- Turkey Reuben Sandwiches
Other Cucumber Salad Recipes:
(Pictured below, Arugula and Cucumber Salad with Tzatziki Vinaigrette with Soy-Sesame Cucumber Salad.)
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Arugula and Cucumber Salad with Tzatziki Vinaigrette
- 6 baby potatoes, sliced
- ½ cup extra virgin olive oil
- 1 small shallot
- ¼ cup plain Greek yogurt
- ¼ cup roughly chopped fresh dill
- 1 teaspoon minced jalapeno
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- Kosher salt and freshly ground black pepper, to taste
- 4 cups baby arugula
- 4 baby cucumbers sliced
- ½ cup thinly sliced radishes
- ½ cup halved black or green olives
- Chopped fresh dill, to serve
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 7 or 8 minutes, until they are just barely tender. Drain and cool.
- Meanwhile, place the oil, shallot, yogurt, dill, jalapeno, lemon juice, garlic, salt and pepper in a food processor or blender and process until smooth.
- In a large serving bowl combine the arugula, potatoes, cucumbers, radishes and olives. Drizzle over the dressing and toss to combine. Top with the chopped fresh dill.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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