I can’t get over how crisp cucumbers, creamy tzatziki, and fresh herbs turn into the most irresistible summer side. One bowl of this Tzatziki Cucumber Salad never lasts long at my table.

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I’m obsessed with this Tzatziki Cucumber Salad because it hits that sharp, cool, creamy spot I crave when my plate needs something fresh but still a little rich. I love the crunch, the tang, the way Greek yogurt clings to every bite without feeling heavy.

And the dill. So punchy, so bright, so not boring.

I keep going back for “just one more forkful,” then suddenly half the bowl is gone and I’m not even sorry. It’s the kind of salad I want next to grilled meat, stuffed into pita, or eaten straight from the fridge.

Cold, loud, addictive, always.

Ingredients

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Greek yogurt makes it creamy, tangy, and surprisingly filling.
Protein bonus, too.
Cucumbers bring the crunch and keep everything cool, fresh, and snackable.
Garlic gives it that sharp little kick you’d miss if it vanished.
Lemon juice brightens the whole bowl so it doesn’t taste heavy.
Olive oil adds richness and makes the dressing feel smooth, not flat.
Fresh dill is the classic tzatziki vibe.
Herby, clean, and a little grassy.
Kosher salt wakes everything up.
Basically, it makes cucumber taste more cucumbery.
Black pepper adds a tiny bite without taking over the salad.
Red wine vinegar is optional, but it adds a nice tangy snap.
Plus, mint makes it extra fresh, like summer showed up in a bowl.

Ingredient Quantities

2 cups plain Greek yogurt (full fat for creaminess)

2 medium English cucumbers or 3 Persian cucumbers, peeled if desired

1 to 2 garlic cloves

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

2 tablespoons chopped fresh dill

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon red wine vinegar (optional)

1 tablespoon chopped fresh mint (optional)

How to Make this

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1. Grate or finely dice the cucumbers, then place them in a bowl, sprinkle with 1/2 teaspoon kosher salt, toss, and let sit 10 minutes to draw out excess water.

2. After 10 minutes, squeeze the cucumbers firmly in a clean kitchen towel or cheesecloth to remove as much liquid as possible; return the cucumbers to a dry bowl.

3. Finely mince 1 to 2 garlic cloves and place in a mixing bowl with 2 cups plain Greek yogurt.

4. Add 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, and 1 teaspoon red wine vinegar if using to the yogurt and garlic.

5. Stir in 2 tablespoons chopped fresh dill and 1 tablespoon chopped fresh mint if using.

6. Fold the drained cucumbers into the yogurt mixture until evenly combined.

7. Season with 1/4 teaspoon freshly ground black pepper and adjust salt to taste, stirring well.

8. Chill the salad for at least 30 minutes to let flavors meld, then give it a final stir before serving.

Equipment Needed

1. Box grater or fine grater
2. Chef knife
3. Cutting board
4. Large mixing bowls (one for salting cucumbers, one for yogurt mixture)
5. Clean kitchen towel or cheesecloth
6. Measuring spoons and measuring cup
7. Wooden spoon or silicone spatula for stirring and folding
8. Airtight container or covered bowl for chilling in the refrigerator

FAQ

Q: How should I prepare the cucumbers so the salad is not watery?

A: Slice or grate cucumbers, then sprinkle with 1/2 teaspoon salt and let sit 10 to 15 minutes. Squeeze out excess liquid in a clean towel or use a fine mesh strainer. This prevents a watery salad and concentrates flavor.

Q: Can I use regular yogurt instead of Greek yogurt?

A: Yes, but regular yogurt is thinner. To thicken, strain it through cheesecloth or a fine sieve for 1 to 2 hours to remove whey, or reduce the amount of cucumber liquid after draining.

Q: How much garlic should I use?

A: Use 1 clove for a mild garlic note, 2 cloves for a more pronounced flavor. Mince finely or grate on a microplane for even distribution. Adjust to taste.

Q: How long does this salad keep in the refrigerator?

A: Stored in an airtight container, it stays fresh 2 to 3 days. Flavor mellows over time and herbs may darken, but it remains safe to eat if kept cold.

Q: Can I make this ahead of time?

A: Yes. Make up to 24 hours ahead for best texture and flavor. If made earlier, drain any accumulated liquid before serving and freshen with a splash of lemon juice if needed.

Q: What are good serving suggestions?

A: Serve as a dip with pita or crudites, a topping for grilled fish or lamb, or alongside roasted vegetables and grain bowls. Garnish with extra dill or mint and a drizzle of olive oil.

Tzatziki Cucumber Salad Recipe Substitutions and Variations

2 cups plain Greek yogurt: substitute with labneh for tang and thickness, or full fat sour cream for a milder, creamier result
English or Persian cucumbers: substitute with grated zucchini (squeeze out excess water) for similar texture, or thinly sliced jicama for extra crunch
Garlic cloves: substitute with 1/2 teaspoon garlic powder for milder, evenly distributed flavor, or 1 teaspoon roasted garlic paste for a sweeter, softer garlic note
Fresh dill: substitute with chopped fresh parsley for a bright, herbaceous lift, or chopped fresh mint for a cooler, aromatic twist

Pro Tips

1. After salting the cucumbers, press them in a towel until almost bone dry. Even a little excess water will make the sauce thin and watery, so take your time squeezing for a bright, creamy result.

2. Let the garlic sit minced for a few minutes before mixing with the yogurt. This softens its bite and mellows harshness while still keeping that fresh garlic kick.

3. Use full fat Greek yogurt at cool but not fridge-cold temperature. If it is too cold the flavors will hide; let it sit on the counter 10 to 15 minutes so lemon, herbs, and garlic can come forward.

4. Taste and adjust acidity at the end. Start with the lemon and only add the optional red wine vinegar if you want more tang. A little extra lemon right before serving wakes everything up.

5. Make it ahead for best flavor. Chill for at least 30 minutes, and if you have time prepare it a few hours ahead so the herbs and garlic have a chance to meld. Store in an airtight container to keep the texture fresh.

Tzatziki Cucumber Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can’t get over how crisp cucumbers, creamy tzatziki, and fresh herbs turn into the most irresistible summer side. One bowl of this Tzatziki Cucumber Salad never lasts long at my table.

Servings

servings

Calories

128

kcal

Equipment: 1. Box grater or fine grater
2. Chef knife
3. Cutting board
4. Large mixing bowls (one for salting cucumbers, one for yogurt mixture)
5. Clean kitchen towel or cheesecloth
6. Measuring spoons and measuring cup
7. Wooden spoon or silicone spatula for stirring and folding
8. Airtight container or covered bowl for chilling in the refrigerator

Ingredients

2 cups plain Greek yogurt (full fat for creaminess)
2 medium English cucumbers or 3 Persian cucumbers, peeled if desired
1 to 2 garlic cloves
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon red wine vinegar (optional)
1 tablespoon chopped fresh mint (optional)

Directions

Grate or finely dice the cucumbers, then place them in a bowl, sprinkle with 1/2 teaspoon kosher salt, toss, and let sit 10 minutes to draw out excess water.
After 10 minutes, squeeze the cucumbers firmly in a clean kitchen towel or cheesecloth to remove as much liquid as possible; return the cucumbers to a dry bowl.
Finely mince 1 to 2 garlic cloves and place in a mixing bowl with 2 cups plain Greek yogurt.
Add 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, and 1 teaspoon red wine vinegar if using to the yogurt and garlic.
Stir in 2 tablespoons chopped fresh dill and 1 tablespoon chopped fresh mint if using.
Fold the drained cucumbers into the yogurt mixture until evenly combined.
Season with 1/4 teaspoon freshly ground black pepper and adjust salt to taste, stirring well.
Chill the salad for at least 30 minutes to let flavors meld, then give it a final stir before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.