Cucumber Greek Yogurt Tzatziki (Printer View)

Creamy cucumber and Greek yogurt salad with fresh dill and garlic, perfect as a light side or snack.

# What You'll Need:

→ 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

# Method Steps:

01 - Place diced cucumbers in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes. Pat dry with paper towels to eliminate excess moisture.
02 - In a large bowl or salad shaker, combine Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and pepper. Stir until smooth and creamy.
03 - Add drained cucumbers and red onion to the yogurt mixture and gently toss to coat evenly.
04 - Taste the mixture and adjust salt and pepper as desired.
05 - Refrigerate for at least 30 minutes to enhance flavors before serving.
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, which means you can make it while dinner is still cooking on the stove.
  • The creamy yogurt mixed with crisp cucumber feels indulgent but won't weigh you down, especially on warm evenings.
  • It tastes better the longer it sits in the fridge, so you can make it ahead and actually relax when guests arrive.
02 -
  • The cucumber-draining step is not optional if you want this to stay fresh and not separate into watery puddles by the next day.
  • Mincing the garlic finely and letting it sit in the yogurt for a few minutes mellows it out; if you use a garlic press, the flavor becomes sharper and less balanced.
03 -
  • Make this salad a few hours ahead of serving and let it chill; the flavors deepen and the cold feels even more refreshing when you taste it later.
  • If you're short on time and want the flavors to develop faster, mince the garlic even finer and let it steep in the yogurt for five minutes before combining everything else.
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