Save to Pinterest I started making this salad on a particularly muggy August afternoon when nothing sounded good except something cold and sharp. I had cucumbers piling up from the market and a tub of Greek yogurt in the fridge. What started as throwing things together turned into the kind of dish I now crave constantly. The garlic hit, the cool yogurt, the snap of cucumber—it all just worked in a way that felt effortless and right.
The first time I brought this to a backyard dinner, someone asked if I'd ordered it from a Greek restaurant. I laughed because I'd literally mixed it in a jar and shaken it on the way over. That moment reminded me how simple food, done with good ingredients and a little attention, can feel generous and special without any fuss.
Ingredients
- Cucumbers: I peel and seed them because watery cucumbers turn the whole thing soupy, and nobody wants that. English or Persian varieties work best since they have thinner skins and fewer seeds to deal with.
- Greek yogurt: Go for 2% or full-fat if you want it creamy and rich. The yogurt is the body of this salad, so quality matters more than you'd think.
- Fresh dill: This is where the tzatziki vibe really comes alive. Dried dill won't give you that bright, herby punch, so stick with fresh if you can.
- Garlic: Minced fine so it melts into the yogurt without giving anyone a raw garlic bite. Two cloves is bold but not overwhelming.
- Lemon juice: Just enough to wake everything up. Freshly squeezed is always better than bottled.
- Olive oil: A good extra-virgin oil adds a silky finish and a little Mediterranean warmth.
- Mint (optional): I started adding this after tasting a version at a friend's house. It's not traditional tzatziki, but it brings a clean, cooling layer that I love.
- Red onion: Finely chopped so it doesn't overpower. If raw onion is too sharp for you, soak it in cold water for a few minutes first.
Instructions
- Drain the cucumbers:
- Dice them, toss with a pinch of salt, and let them sit in a colander for 10 minutes. This pulls out the water that would otherwise dilute your dressing. Pat them dry with paper towels before moving on.
- Mix the yogurt base:
- In a large bowl or jar, whisk together the yogurt, olive oil, lemon juice, garlic, dill, mint, salt, and pepper until smooth and creamy. Taste it now—this is your chance to adjust before the cucumbers go in.
- Combine everything:
- Add the cucumbers and red onion to the yogurt mixture. Toss gently with a spoon or shake it all up if you're using a jar. You want everything evenly coated without bruising the cucumbers.
- Chill and serve:
- Let it sit in the fridge for at least 30 minutes if you have time. The flavors meld and the whole thing gets even more refreshing. Serve cold, garnished with extra herbs and a drizzle of olive oil if you're feeling fancy.
Save to Pinterest One summer evening, I made a double batch of this and served it alongside grilled lamb. My neighbor, who usually just nods politely at food, came back for seconds and then asked for the recipe. That's when I knew this wasn't just a quick salad—it was the kind of thing that makes people feel cared for, even when it takes almost no effort.
Making It Your Own
I've thrown in diced grilled chicken when I needed more protein, and I've stirred in chickpeas when I wanted something heartier. Both work beautifully. You can also serve this as a dip with warm pita or crackers, or spoon it over roasted vegetables. It's flexible in a way that makes it easy to keep in your regular rotation.
Storage and Freshness
This salad keeps well in the fridge for up to two days, though it's best eaten within the first 24 hours while the cucumbers are still crisp. If it sits too long, the cucumbers will release more water and thin out the yogurt. Just give it a good stir before serving again, and it'll come back to life.
Serving Suggestions
I've served this as a side to grilled chicken, lamb kebabs, and even just a piece of crusty bread. It's also perfect for lunch on its own, especially on days when you want something filling but not heavy. The yogurt gives you protein, the cucumbers keep it light, and the garlic and lemon make it feel alive.
- Pair it with warm pita bread or flatbread for scooping.
- Serve alongside grilled meats, fish, or roasted vegetables.
- Eat it straight from the bowl with a spoon when no one's watching.
Save to Pinterest This is the kind of recipe that feels like a small gift to yourself. It's cool, bright, and satisfying in a way that makes you feel good after eating it.
Recipe Questions
- → How do I prevent the salad from becoming watery?
Drain diced cucumbers in a colander with a pinch of salt for 10 minutes and pat dry to remove excess moisture before mixing.
- → Can I substitute Greek yogurt with another ingredient?
Greek yogurt provides creaminess and protein, but strained plant-based yogurts can work as alternatives for different dietary needs.
- → What herbs enhance the flavor best?
Fresh dill is classic, and adding chopped mint offers a refreshing twist, but both herbs complement the creamy base beautifully.
- → Is chilling the salad necessary?
Chilling for at least 30 minutes allows flavors to meld, though it can be served immediately if preferred.
- → What are some serving suggestions?
Serve chilled as a side dish, a light meal, or a dip with pita bread. It pairs nicely with grilled meats or vegetables.