Save to Pinterest There's something about a bowl of tzatziki salad that stops you mid-afternoon. I discovered this particular version on a sticky summer day when my fridge held nothing but a tub of Greek yogurt, half a cucumber, and a stubborn bunch of dill I'd forgotten about. What started as salvaging leftovers became something I've made constantly since—it's the kind of dish that tastes like cooling off without needing to leave your kitchen.
I made this for a potluck once without thinking twice about whether it would hold up, and it actually lasted longer than the main dishes. People kept coming back to it, using pieces of pita to scrape the bowl clean, and I realized then that sometimes the simplest things are what everyone actually wants.
Ingredients
- 2 large cucumbers, peeled, seeded, and diced: English or Persian varieties have thinner skin and fewer seeds, so they won't make the salad watery.
- 1 small red onion, finely chopped: The sharpness cuts through the creaminess and adds a textural contrast.
- 1 ½ cups Greek yogurt: Full-fat feels luxurious, but 2% works if you're watching calories—just stir it well since it separates slightly.
- 2 tbsp fresh dill, finely chopped: The herb that makes this taste authentically tzatziki; dried won't give you the same brightness.
- 2 tbsp fresh mint leaves, finely chopped: Optional but worth it—it adds a cool, unexpected note that people notice.
- 2 cloves garlic, minced: Use fresh garlic, not powder; the difference is immediate and unmissable.
- 2 tbsp extra-virgin olive oil: This isn't just fat; it's flavor and what keeps the texture silky.
- 1 tbsp fresh lemon juice: Brightens everything and prevents the yogurt from tasting flat.
- ½ tsp salt and ¼ tsp freshly ground black pepper: Season in layers so nothing tastes one-note.
Instructions
- Drain the cucumbers:
- Dice them first, then salt lightly and let them sit in a colander for 10 minutes. This pulls out water that would otherwise make the salad soggy—a trick worth doing even if you're in a rush.
- Build the base:
- Whisk the yogurt, olive oil, lemon juice, garlic, dill, and mint together until smooth. Taste it on its own; it should taste bright and garlicky, like you'd eat it with a spoon.
- Bring it together:
- Add the dried cucumbers and red onion, then fold gently so nothing gets bruised. If using a salad shaker jar, everything gets coated evenly without overworking it.
- Season and chill:
- Taste again and adjust salt and pepper. Chill for at least 30 minutes if you have time; the flavors deepen as it sits, and cold makes it refreshing.
Save to Pinterest One evening I served this alongside grilled chicken, and my partner went back for thirds of the salad alone, ignoring the main. That moment taught me that sometimes the supporting dish is actually the star.
When to Make This
This salad is perfect for hot days when you want something cooling but substantial. It works as a weeknight side that requires zero cooking, a lunch you can assemble ahead, or a casual dinner party contribution that shows effort without stress. The components stay fresh for three days in the refrigerator if you keep the cucumber liquid drained, though the texture is best within the first 24 hours.
Ways to Serve It
On its own, this is a light meal or an ideal side to grilled meats and seafood. Tear apart warm pita and use it as a scoop, or serve it in a bowl with crusty bread. For extra protein without fuss, add diced grilled chicken, roasted chickpeas, or crumbled feta on top. It also works as an elegant dip at gatherings, though you'll want to make extra because it disappears faster than expected.
Variations and Additions
The beauty of this salad is how forgiving it is to improvisation. If mint isn't your thing, skip it entirely. Add roasted chickpeas for substance without cooking meat. A handful of crumbled feta adds salt and tang. Some people stir in a touch of honey to balance the garlic. The base stays the same, and everything else bends to what you have on hand or what sounds good that day.
- Stir in roasted chickpeas or diced grilled chicken to make it a complete meal.
- Crumble feta or add a poached egg if you want richness.
- Finish with a pinch of Aleppo pepper or smoked paprika for subtle heat.
Save to Pinterest This salad has become my go-to when I want something nourishing without fuss, the kind of dish that reminds you why simple food is often the most satisfying. Make it once and you'll understand why people keep asking for the recipe.
Common Recipe Questions
- → How do I prevent the salad from becoming watery?
Drain the diced cucumbers with a pinch of salt for about 10 minutes to remove excess moisture before mixing.
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt provides the creamy texture and thickness; regular yogurt may make the salad thinner unless strained beforehand.
- → What herbs complement this salad best?
Fresh dill is essential, while mint leaves can be added for a subtle refreshing twist.
- → Is this suitable for a vegetarian diet?
Yes, it contains only plant-based ingredients and dairy, fitting vegetarian and gluten-free diets.
- → Can I prepare this salad in advance?
Yes, chilling for at least 30 minutes enhances the flavors, though it's best served fresh.