Save There's something about summer that makes you crave things that taste like cool relief. I was standing in my kitchen on a particularly hot afternoon, staring at a pile of cucumbers from the farmers market, when it hit me—why not turn them into something creamy and bright? That's when this tzatziki salad was born, a dish that's somehow both light and filling, crisp and luscious all at once.
I made this for a potluck once where everyone showed up with heavy casseroles and gratins, and this humble salad somehow ended up being the first thing to disappear. My friend Sarah kept coming back for more, whispering that it tasted like a vacation in a bowl, and I realized that sometimes the simplest things are exactly what people actually want to eat.
Ingredients
- Cucumbers (2 large): Peel and seed them to avoid a watery salad later—this step matters more than you'd think, and using English or Persian varieties gives you fewer seeds to worry about.
- Red onion (1 small): Finely chopped adds a subtle sharpness that balances the creaminess without overpowering anything.
- Greek yogurt (1½ cups): Full-fat tastes better and richer, but 2% works if you're watching calories—it's the creamy base that holds everything together.
- Fresh dill (2 tbsp): This is the soul of the dish, so use fresh and chop it just before mixing to keep the flavor bright.
- Fresh mint (2 tbsp, optional): Adds a cool, unexpected twist that makes people ask what they're tasting.
- Garlic (2 cloves): Minced fine so it doesn't come in harsh little bites but instead flavors the whole bowl gently.
- Extra-virgin olive oil (2 tbsp): The good kind matters here since it's not being cooked away—it's a starring ingredient.
- Lemon juice (1 tbsp): Brightens everything up and keeps the yogurt from tasting too rich or one-note.
- Salt and pepper: Start with ½ tsp salt and ¼ tsp pepper, but taste as you go because seasoning is personal.
Instructions
- Drain the cucumbers:
- Dice them, toss with a pinch of salt in a colander, and let them sit for 10 minutes. You'll be amazed how much water releases—pat them completely dry with paper towels or they'll make the whole salad soggy.
- Build the base:
- In a bowl, stir together the yogurt, olive oil, lemon juice, garlic, dill, mint if using, salt, and pepper until creamy and smooth. Taste it at this point—it should taste bright and garlicky, not bland.
- Combine everything:
- Add the dried cucumbers and red onion to the yogurt mixture and gently toss until evenly coated. This is not a vigorous action—treat it like you're folding something delicate together.
- Season to taste:
- Give it a taste and adjust salt, pepper, or lemon juice if needed. Sometimes the cucumber releases a little liquid that dilutes flavor, so seasoning at the end catches that.
- Chill before serving:
- Even 30 minutes makes a difference—the flavors meld together and everything tastes more cohesive when cold. You can serve it right away if you're hungry, but patience pays off.
Save There was this one evening when I served this alongside grilled chicken for my partner's family, and his grandmother took a spoonful and closed her eyes like she'd traveled back to her childhood kitchen in Athens. That moment stuck with me—realizing that food is sometimes a bridge between people, especially when it's made with attention and fresh ingredients.
How to Serve It
This salad is adaptable depending on what you're craving. Serve it cold as a standalone lunch, pile it into pita pockets with some grilled chicken for a more substantial meal, or set it out as a cooling side alongside something warm and spiced. It's equally at home on a weeknight dinner table or a summer entertaining spread, which is part of why I make it so often.
Storage and Make-Ahead Tips
You can prep the components separately earlier in the day—dice the cucumbers and store them drained in the fridge, make the yogurt dressing in advance—then combine them no more than an hour or two before eating. The salad stays fresh in the fridge for about two days, though it's best eaten the day you make it when everything is crispest.
Ways to Make It Your Own
This is a surprisingly flexible recipe that invites customization. Add diced grilled chicken or roasted chickpeas for more protein, throw in some crumbled feta if you want richness, or toss in diced tomatoes and bell peppers for more color and texture. Even the herbs can shift—try parsley if you don't have dill, or skip the mint entirely if it's not your thing.
- Grilled chicken or chickpeas turn this into a meal instead of a side dish.
- A sprinkle of crumbled feta adds a tangy, salty note that complements the cool creaminess.
- Diced tomatoes and bell peppers add color and fresh crunch without changing the core flavor.
Save This salad has become my go-to when I want something that feels indulgent without weighing me down, especially on days when cooking anything complicated feels like too much. Make it once and you'll understand why it stays in regular rotation.
Recipe FAQ Section
- → How do I prevent the salad from becoming watery?
Drain the diced cucumbers with a pinch of salt for about 10 minutes and pat them dry to remove excess moisture before mixing.
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is thicker and creamier, providing the best texture, but you can strain regular yogurt to remove whey for a similar consistency.
- → What herbs complement the flavors best?
Fresh dill is essential for its classic flavor, while optional mint adds a subtle, refreshing note to the salad.
- → Is it necessary to chill the salad before serving?
Chilling for at least 30 minutes enhances the blend of flavors, but it can also be served immediately if preferred.
- → What are good serving suggestions for this salad?
Serve it as a cool side, a light meal, or as a dip alongside pita bread or grilled meats for added protein.