Cucumber Rounds Topped with Tzatziki and Cherry Tomatoes

Cucumber Rounds Topped with Tzatziki and Cherry Tomatoes

Crisp cucumber slices stacked with cool tzatziki and sweet cherry tomatoes make a light, no-cook bite.

Total 20 min Makes 24 pieces Calories 65/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These cucumber rounds are topped with tangy tzatziki and a halved cherry tomato for a refreshing, no-cook appetizer. Fresh dill and a pinch of flaky salt brighten each bite, making them a fitting start to a Mediterranean-style meal or a light snack for warm weather entertaining.

Ingredients

  • 2 English cucumbers, sliced into 1/4-inch rounds
  • 1 cup tzatziki sauce
  • 12 cherry tomatoes, halved
  • 2 tablespoons fresh dill, chopped
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon black pepper, freshly cracked
  • 1 tablespoons extra-virgin olive oil, for drizzling

Method

  1. Slice the cucumbers into 1/4-inch thick rounds and arrange them in a single layer on a serving platter.

  2. Blot the tops of the cucumber rounds lightly with a paper towel to remove excess moisture.

  3. Spoon or pipe about 1 teaspoon of tzatziki onto the center of each cucumber round.

  4. Press a cherry tomato half, cut side up, into the tzatziki on each round.

  5. Sprinkle the tops with chopped fresh dill, flaky sea salt, and cracked black pepper.

  6. Drizzle lightly with olive oil and serve immediately, or refrigerate up to 1 hour before serving.

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    Cucumber Rounds Topped with Tzatziki and Cherry Tomatoes

    These cucumber rounds are topped with tangy tzatziki and a halved cherry tomato for a refreshing, no-cook appetizer. Fresh dill and a pinch of flaky salt brighten each bite, making them a fitting start to a Mediterranean-style meal or a light snack for warm weather entertaining.

    20 min 24 pieces 65 cal

    Ingredients

    • 2 English cucumbers, sliced into 1/4-inch rounds
    • 1 cup tzatziki sauce
    • 12 cherry tomatoes, halved
    • 2 tablespoons fresh dill, chopped
    • 1/4 teaspoon flaky sea salt
    • 1/4 teaspoon black pepper, freshly cracked
    • 1 tablespoons extra-virgin olive oil, for drizzling

    Method

    1. 1

      Slice the cucumbers into 1/4-inch thick rounds and arrange them in a single layer on a serving platter.

    2. 2

      Blot the tops of the cucumber rounds lightly with a paper towel to remove excess moisture.

    3. 3

      Spoon or pipe about 1 teaspoon of tzatziki onto the center of each cucumber round.

    4. 4

      Press a cherry tomato half, cut side up, into the tzatziki on each round.

    5. 5

      Sprinkle the tops with chopped fresh dill, flaky sea salt, and cracked black pepper.

    6. 6

      Drizzle lightly with olive oil and serve immediately, or refrigerate up to 1 hour before serving.