Pin It I was standing in my kitchen one summer afternoon, staring at a bowl of leftover Greek yogurt and a pile of cucumbers from the farmers market, when it hit me: why not skip the usual lettuce salad and make something cool and creamy instead? I remembered the tzatziki my neighbor used to bring to block parties, tangy and garlicky, and thought I could turn that into an actual salad. Within minutes, I had something so refreshing I ended up eating it straight from the bowl with a spoon. It became my go-to whenever the heat made cooking feel impossible.
I first made this for a backyard barbecue where everything else was grilled and heavy, and people kept coming back for seconds of the one cold dish on the table. Someone asked if I had a secret ingredient, and I laughed because it was just cucumbers, yogurt, and whatever herbs I had on hand. That day taught me that simple food, done right, always wins. Now I bring it everywhere, and it never fails to disappear.
Ingredients
- Cucumbers: I peel and seed them because watery cucumbers will make the whole salad runny, and nobody wants that in their yogurt.
- Greek yogurt: Go for full-fat if you can, it clings to the cucumbers better and tastes richer, though 2% works fine too.
- Fresh dill: This is what makes it smell like a real tzatziki, earthy and bright at the same time.
- Garlic: Two cloves might sound like a lot, but once it blends into the yogurt, it just adds a mellow warmth.
- Lemon juice: A tablespoon wakes everything up and cuts through the creaminess without making it sour.
- Olive oil: I drizzle it in for smoothness and a subtle fruity note that rounds out the tang.
- Red onion: Finely chopped so you get little bursts of sharpness without overpowering the dish.
- Mint: Optional, but if you have it, it adds a cool sweetness that plays beautifully with the dill.
Instructions
- Drain the cucumbers:
- Toss the diced cucumbers in a colander with a pinch of salt and let them sit for 10 minutes. You will see little beads of water pooling at the bottom, and that is exactly what you want to avoid in your salad.
- Mix the yogurt base:
- In a big bowl, whisk together the yogurt, olive oil, lemon juice, garlic, dill, mint if using, salt, and pepper until it is smooth and creamy. Taste it now, because this is your chance to adjust before the cucumbers go in.
- Pat the cucumbers dry:
- After draining, press them gently with paper towels to soak up any lingering moisture. This step makes all the difference in keeping the salad from turning soupy.
- Toss everything together:
- Add the cucumbers and red onion to the yogurt mixture and fold gently with a spoon until every piece is coated. If you are using a shaker jar, just close the lid and shake it a few times.
- Chill and serve:
- Let it sit in the fridge for at least 30 minutes if you have time, the flavors really come together. Serve it cold with a sprinkle of extra dill and a drizzle of olive oil on top.
Pin It One evening I made this for myself after a long day, sat on the porch with a bowl and a glass of cold water, and realized it tasted exactly like summer should feel. It was not fancy, it was not complicated, but it was exactly what I needed. That is when I stopped thinking of it as just a side dish and started treating it like comfort food.
How to Make It Last
This salad keeps well in the fridge for up to two days, though the cucumbers will release a bit more water as they sit, so give it a quick stir before serving. If you want to prep it ahead, mix the yogurt base and chop everything, but wait to combine them until a few hours before you plan to eat. I have also taken it to potlucks in a mason jar, and it travels beautifully as long as you keep it cold.
Ways to Change It Up
If you want to make it heartier, toss in some diced grilled chicken, canned chickpeas, or even crumbled feta for extra protein and salt. I have also stirred in chopped cherry tomatoes and kalamata olives when I wanted it to feel more like a Mediterranean bowl. On days when I am out of dill, I have used parsley or even cilantro, and it still works, just in a different direction. You can also serve it over greens, stuff it in a pita, or spoon it onto grilled fish.
What to Serve It With
This salad plays well with almost anything grilled, lamb, chicken, pork, or even veggie skewers. I have served it alongside roasted potatoes, warm flatbread, or a simple grain bowl, and it always feels like the right choice. It also works as a dip if you cut the cucumbers smaller and serve it with pita chips or raw veggies.
- Pair it with grilled meats or roasted vegetables for a full meal.
- Serve it as a dip with warm pita, crackers, or sliced bell peppers.
- Spoon it over grain bowls or use it as a topping for baked sweet potatoes.
Pin It Every time I make this, I am reminded that the best recipes are not the ones that take all day, they are the ones you can throw together without thinking and still feel proud to share. I hope this one becomes that for you too.
Recipe FAQs
- → How do I remove excess moisture from cucumbers?
Sprinkle diced cucumbers with salt and let them drain in a colander for about 10 minutes. Then pat dry with paper towels to avoid sogginess.
- → Can I substitute Greek yogurt with another dairy?
Greek yogurt provides creaminess and protein; however, thick plain yogurt can be used though it may be less creamy.
- → What herbs complement this salad best?
Fresh dill and mint leaves add an aromatic freshness that brightens the flavor of the salad.
- → Is this salad suitable for a quick meal?
Yes, it requires minimal prep and no cooking, making it ideal for a fast, refreshing option.
- → How can I enhance the protein content?
Add diced grilled chicken or chickpeas to boost protein and make it more filling.