all things food
Quick pickled cucumber salad with the tangy taste of apple cider vinegar paired with fresh cucumbers and red onions is not just for summer salad sides. Delicious and healthy, this light side dish recipe pairs well with just about every menu you have pl…
Quick pickled cucumber salad with the tangy taste of apple cider vinegar paired with fresh cucumbers and red onions is not just for summer salad sides. Delicious and healthy, this light side dish recipe pairs well with just about every menu you have planned this year. Why you will love making this salad If you...
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Cucumber salads are so refreshing. I love a classic cucumber salad, a white bean cucumber salad, and this Cucumber Edamame Salad. The salad comes together in no time! In a bowl, combine crunchy cucumbers, edamame, green onion, fresh herbs, and sesame s…
Cucumber salads are so refreshing. I love a classic cucumber salad, a white bean cucumber salad, and this Cucumber Edamame Salad. The salad comes together in no time! In a bowl, combine crunchy cucumbers, edamame, green onion, fresh herbs, and sesame seeds in a bowl. Whisk together a flavorful Asian inspired dressing and pour it… This creamy Tzatziki sauce is cool, refreshing, easy to make, and tastes good on just about anything! Perfect as a dip or sauce on your favorite meals.
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A cool, creamy, and refreshing sauce that tastes good on just about anything…well hello my favorite Tzatziki sauce recipe! Tzatziki sauce has been a favorite of mine for many years. It’s so fresh and tastes great on lots of things including grilled meats, sandwiches and wraps, veggies and more! This week I served it as a dip with some zucchini fritters, but I also grabbed some pita chips and lots of veggies to serve on the side. We literally could not stop eating it at the studio. It’s easy to make, budget-friendly, and perfect this time of year.
Originally posted 5-10-10, updated 7-19-24.
Tzatziki is a popular sauce or dip made with Greek Yogurt, cucumber, and garlic. It also often includes fresh mint, dill, vinegar or lemon juice. It’s light, fresh, cool, and delicious as a sauce or as a dip with fresh vegetables. Once you taste tzatziki sauce you’ll want to slather it on everything! Of course our version has been adapted for the budget bytes kitchen, but here is an Authentic Tzatziki from Olive Tomato if you’re interested.
I personally prefer this sauce over mayo-based sauces and dressings any day! Here’s what you need to make this creamy tzatziki recipe:
You can enjoy this delicious tzatziki sauce with just about anything. It’s perfect on with grilled meats, sandwiches and wraps, or gyros. You can also add it to salads, grilled vegetables, and grain bowls. And if you just need a quick snack, it’s great as a creamy dip for fresh veggies, breads, and pita chips!
You can store any leftover Tzatziki sauce in an airtight container in the refrigerator for 5-7 days. The flavors will intensify as it refrigerates. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving.
See how we calculate recipe costs here.
Wash 1 cucumber well. Then using the large holes on a box grater, grate half of the cucumber. Save the other half of the cucumber to serve with the tzatziki sauce.
Place the grated cucumber in a fine mesh cheesecloth or nut milk bag. Squeeze out as much liquid as you possibly can into a bowl or over the sink. You should end up with roughly ½ cup of grated cucumber after most of the water is squeezed out.
In a medium mixing bowl add 1 1/2 cups plain Greek yogurt, the grated cucumber, 1 garlic clove (finely minced), 1 Tbsp fresh dill (finely minced), 1 Tbsp lemon juice, 1 Tbsp extra virgin olive oil, 1/2 tsp salt, 1/8 tsp freshly cracked black pepper, and 1/4 tsp white sugar.
Stir everything together well to combine.
Cover and refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to marry and blend together. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving. Enjoy served cold with veggies, pita chips, wraps, or on top of your favorite meals!
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Get ready to refresh your summer with this super easy cucumber juice recipe! It’s the perfect guilt-free drink for lounging by the pool and staying hydrated. Packed with lots of health benefits, you won’t believe how simple it is to make fr…
Get ready to refresh your summer with this super easy cucumber juice recipe! It’s the perfect guilt-free drink for lounging by the pool and staying hydrated. Packed with lots of health benefits, you won’t believe how simple it is to make fresh juice – no juicer required. Why I started Juicing A couple of months...
The post Cucumber Juice (No Juicer Needed) appeared first on Salty Side Dish.
Cucumber water is here to make hydrating more fun! Add spa-like tranquility to your day with this infused water. Want…
Cucumber water is here to make hydrating more fun! Add spa-like tranquility to your day with this infused water.
Want to make your hydrating more fun? Try cucumber water! You may have seen it at resorts or spas, and the botanical flavor tastes like poolside relaxion in a sip.
But how do you make this tasty infused water? Do you simply combine cucumber and water? Well, kind of. Here’s what you need to know about how to make this tasty drink!
Cucumber water requires just cucumbers and water. But to make it, you do need one extra thing: time! It takes 1 hour for the flavor to infuse into the water. Here’s what to do:
Cheater tip: This infused water actually tastes pretty good after about 10 minutes. So if you’re in a rush, you can serve immediately: just use very cold water.
You can use any type of cucumber for this cucumber water! Typically you’ll see it with the standard variety, but an English cucumber works too. What’s the difference?
Once you’ve mixed up a batch of cucumber water, there are a few optional ingredients you can add before and after serving to make it really pop. This is perfect for entertaining! On the regular, we just drink it straight up.
Cucumber water lasts even longer than most infused water recipes. Plan to store it for up to 3 days in the refrigerator. The cucumber holds up well to storage over time, which is not the case for other fruits and veggies like strawberries, which tend to fall apart (like in this Fruit Infused Water). However, it tastes best within 1 day!
Revive your cucumber water with some bubbles! You can add sparkling water or club soda to get a flavored bubbly water. We use a SodaStream, or you can use your favorite brand of sparkling water (La Croix, Topo Chico, etc).
Love infusing your water? We’ve got lots of ideas! But keep in mind: infused water is best with only certain types of fruits and veggies. Cucumber, citrus, and herbs tend to infused the best. Here are our top infused waters:
Cucumber water is a refreshing and hydrating drink. Cucumbers are high in water content and contain vitamins and minerals like vitamin K and potassium. Staying hydrated is important for overall health, and cucumber water can be a tasty way to increase your water intake.
Yes, you can use any type of cucumber you prefer. English cucumbers or Persian cucumbers are often preferred for their thinner skin and fewer seeds, but regular slicing cucumbers work well too. Just make sure to wash them thoroughly before using.
Yes, you can enjoy cucumber water daily as part of a healthy lifestyle. It’s a great way to stay hydrated and enjoy the refreshing flavor of cucumbers.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes 
Yield: 8 cups What makes hydrating easier? Cucumber water! Add spa-like tranquility to your day with this infused water.
Category: Drink
Method: Infused
Cuisine: Water
Diet: VeganThis watermelon soup recipe is not your average soup; it is a cold, refreshing, sweet-savory summer soup. It is gazpacho-style, raw, unstrained, and chilled, making it great to cool down on a hot summer day. This raw watermelon soup is like a refreshin…
This watermelon soup recipe is not your average soup; it is a cold, refreshing, sweet-savory summer soup. It is gazpacho-style, raw, unstrained, and chilled, making it great to cool down on a hot summer day. This raw watermelon soup is like a refreshing smoothie. The raw fruit and the raw veggies can vitalize you with...
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This Barley Salad recipe combines tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad.
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I love a healthy salad with tons of texture, and this Barley Salad recipe is a fresh and juicy flavor bomb! I combined the bold Mediterranean flavors of tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad. Tossed in a tangy and herbaceous dressing, this salad is the perfect side for any meal!
Barley is a chewy and nutty cereal grain that is rich in fiber and minerals and is the base of this hearty grain salad. This barley salad is similar to our couscous salad but packed with even more wholesome veggies and feta cheese!
Here’s what you’ll need to make barley salad:
Store leftover barley salad in an airtight container in the refrigerator for up to 5 days. I prefer to enjoy this salad chilled straight from the fridge!
See how we calculate recipe costs here.
Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
Reduce the heat to a simmer and cover, cooking for 10 minutes. Remove from heat and let stand for 5 minutes. Fluff finished quick barley with a fork and allow it to cool while you prep your veggies.
Halve 1 cup grape tomatoes; strain and portion 1/4 cup chopped kalamata olives; peel and dice 1 cucumber; and seed and dice 1 red bell pepper, 1 small zucchini, and 1/2 red onion. Crumble 1/2 cup of feta cheese and set aside.
Mince 3 Tbsp parsley; zest and juice 1 lemon; and gather 1 Tbsp sugar, 1 tsp salt, 1/2 tsp pepper, 1 Tbsp Dijon mustard, and 1 tsp garlic powder.
Whisk 2 Tbsp red wine vinegar, 3 Tbsp olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.
Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.
Toss everything to combine. Add salt and pepper if needed. Enjoy!
Enjoy this rich and filling barley salad with your next healthy meal!
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Summer is the perfect time to enjoy vibrant and refreshing salads, and this Watermelon Radish Salad with Cucumbers is no exception. Similar to my favorite creamy cucumber salad recipe, this alters the salad recipe with fancy, tangy, and deliciously bea…
Summer is the perfect time to enjoy vibrant and refreshing salads, and this Watermelon Radish Salad with Cucumbers is no exception. Similar to my favorite creamy cucumber salad recipe, this alters the salad recipe with fancy, tangy, and deliciously beautiful watermelon radishes. Visually stunning with its colorful watermelon radishes and packed with fresh, crisp flavors,...
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Watermelon and feta salad is sweet, juicy, salty, and tangy! This flavorful salad is always in my top 10 side dishes every summer!
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I am passionate about salads in all forms, and this Watermelon and Feta Salad is no different! Fresh in-season watermelon is so sweet and juicy, and crumbled feta cheese is so wonderfully salty. I drizzled this summery, fruity salad with a tangy vinegar dressing to make the flavors really pop. This flavorful salad is always in my top 10 side dishes every summer!
I don’t know about you, but one thing that’s never left off my grocery list in the summertime is watermelon! We’re lucky here in Tennessee because you can find the sweetest and juiciest ones at our local farmers’ markets (or your neighbors!), but even if you buy them from the grocery store, they are affordable, especially when you consider how many servings you get out of just one melon! If you’re curious how to cut them without losing a finger, we’ve got you covered.
Here’s what you’ll need to make watermelon and feta salad:
This watermelon and feta salad is so delicious as is, but it’s also great with these additions:
Watermelon, as its name suggests, is full of water. I recommend enjoying this salad shortly after it’s made for the best flavor and texture. However, it will keep for up to 2 days in the refrigerator. You may need to drain off excess juice before serving, and I highly recommend giving the salad a good toss!
See how we calculate recipe costs here.
To make the dressing, combine 1 Tbsp white vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/2 tsp pepper in a bowl. Whisk to emulsify.
Dice 1/2 of a small watermelon into 1/2-inch cubes.
Gather the diced watermelon, 1/2 cup crumbled feta cheese, 1 diced cucumber, 1/2 of a julienned red onion, and 2 Tbsp each minced parsley and mint.
Pour the dressing over watermelon salad components.
Gently toss the salad in a large mixing bowl until combined. Be careful to not mash up all of the watermelon cubes! I like to let my watermelon feta salad sit in the refrigerator, covered, for a bit (even up to an hour or so!) to let the flavors really meld. Drizzle each portion with 1/2 Tbsp Homemade Balsamic Glaze. Top with extra salt and pepper if needed and enjoy!
This refreshing watermelon and feta salad is about to become your favorite summer side!
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This vibrant, savory-sweet Watermelon Gazpacho is a celebration of the summer season. Chilled soup? Yes, please!
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Chilled soup?! No way! To this reaction, I say, “Yes way!” If you haven’t tried gazpacho yet, this vibrant, savory-sweet Watermelon Gazpacho is a great place to start. I love the more common tomato gazpacho, but this watermelon gazpacho is super special and celebratory of my favorite season… Summer.
Gazpacho is a chilled soup made from raw blended vegetables (and sometimes fruits, too!). It is widely enjoyed across Spain and Portugal during the hot summer months since it is so cool and refreshing. It was created for everyday workin’ folks to get the most nutrition with the least amount of ingredients possible. So, as far as budget-friendly, healthy, nutrient-packed recipes go, gazpacho is certainly one you’ll want to try!
I added watermelon to mine for a bit of a twist! Watermelon is 92% water, so it makes a great lightly flavored broth that’s so sweet and refreshing.
Here’s what you’ll need to make watermelon gazpacho:
This fresh and fruity watermelon gazpacho lends itself so well to extra fruits and veggies on fridge cleanout day. Other melons, like cantaloupe or honeydew, can add more bulk and sweetness. Some strawberries add a touch of sweet and sour flavor. For veggies, beets, zucchini, or summer squash are all great choices.
Store leftover watermelon gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled for the best flavor.
See how we calculate recipe costs here.
Whisk together 3 Tbsp sherry vinegar, 3 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.
Add 4.5 cups of watermelon, half of a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and 1/4 of a diced red onion to blender.
Blend until smooth while simultaneously streaming in the vinegar mixture.
Pour gazpacho broth into a large container and stir in 4.5 cups of diced watermelon, the remaining half of a peeled and diced cucumber, half of a seeded and diced bell pepper, 1 seeded and diced roma tomato, 1 seeded and brunoised jalapeno, 1 Tbsp minced fresh basil, and 1 Tbsp minced fresh parsley. Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.
This refreshing watermelon gazpacho is sure to cool you off this summer!
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