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.


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


  1. 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
  2. Add the cucumber and cooked pasta and toss to coat
  3. Taste and adjust seasoning as desired