Cucumber Greek Yogurt Tzatziki (Print View)

Creamy cucumber salad with Greek yogurt, dill, garlic, and lemon for a fresh, light dish.

# Components:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and diced
02 - 1 small red onion, finely chopped

→ Dairy

03 - 1 ½ cups plain Greek yogurt (2% or full-fat)

→ Fresh Herbs & Seasonings

04 - 2 tablespoons fresh dill, finely chopped
05 - 2 tablespoons fresh mint leaves, finely chopped (optional)
06 - 2 cloves garlic, minced
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Additional dill or mint leaves
12 - A drizzle of olive oil

# Preparation Steps:

01 - Place diced cucumbers in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes to remove excess moisture. Pat dry with paper towels.
02 - In a large mixing bowl or salad shaker jar, whisk together Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and black pepper until smooth and creamy.
03 - Add the drained cucumbers and finely chopped red onion to the yogurt mixture. Gently toss or shake until fully combined and evenly coated.
04 - Taste the mixture and adjust salt and pepper as needed.
05 - Refrigerate for at least 30 minutes to allow flavors to meld, if desired.
06 - Serve chilled, garnished with extra dill or mint leaves and a drizzle of olive oil if preferred.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect for when you don't want to heat up the kitchen.
  • The creamy yogurt base feels indulgent but keeps you light and satisfied, especially on hot days.
  • One bowl, minimal cleanup, and it tastes even better after sitting in the fridge for a while.
02 -
  • Draining the cucumbers is not optional, no matter how much you want to skip it, because that one step is what keeps your salad from becoming a puddle of yogurt by the time it hits the table.
  • Don't blend the yogurt mixture or you'll end up with something too smooth and mousse-like; it should have some texture from the herbs and garlic scattered throughout.
03 -
  • Use a microplane or very sharp knife to mince your garlic extremely fine, which distributes the flavor throughout the salad instead of leaving you with unexpected garlic chunks.
  • If you accidentally add too much salt, a squeeze of extra lemon juice can help balance it back out without ruining the whole batch.
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