Cucumber Tzatziki and Fregola Sardo Salad
This make ahead salad holds up in the fridge for a week and pairs well with something rich and crunchy like seared salmon or grilled eggplant.
Ingredients
4 medium cucumber, 1 grated for the sauce, 3 diced for the salad
2 cups Greek or drained yogurt
2 cloves garlic, mashed into a paste
1 bunch dill, minced
3 sprigs mint, minced
2 cups cooked fregola sardo, cous cous, or pearl pasta
Method
- In a large bowl combine the grated cucumber, yogurt, garlic, chopped herbs along with a hefty pinch of salt, black pepper, and big glug of olive oil and whisk to combine
- Add the cucumber and cooked pasta and toss to coat
- Taste and adjust seasoning as desired
