Save to Pinterest I pulled this together one afternoon when I had way too many cucumbers from a friend's garden and nothing but yogurt in the fridge. The first bite tasted like a cool breeze on a hot day, and I've been making it ever since. It's the kind of dish that tastes better than the sum of its parts. No oven, no stress, just chopping and stirring. Sometimes the best recipes happen by accident.
I first made this for a backyard dinner when it was too hot to turn on the stove. Everyone kept asking for the recipe, and I realized I didn't really have one yet. It was just instinct and taste. That night taught me that simplicity wins when the ingredients are fresh. Now it's my go-to whenever I need something cool, quick, and crowd-pleasing.
Ingredients
- Cucumbers: Use English or Persian if you can, they have thinner skin and fewer seeds. Salting and draining them first keeps the salad from getting watery later.
- Greek Yogurt: Go for full-fat or 2% for the creamiest texture. It's the base of everything, so quality matters here.
- Fresh Dill: This is what makes it taste like real tzatziki. Don't skip it, the flavor is irreplaceable.
- Garlic: Two cloves might sound like a lot, but once it's mixed in with the yogurt, it mellows out beautifully.
- Lemon Juice: Just a tablespoon brightens the whole thing and balances the richness of the yogurt.
- Olive Oil: A good drizzle adds silkiness and a little fruity depth.
- Red Onion: Finely chopped so it doesn't overpower, just adds a gentle bite.
- Mint: Optional, but it brings a surprising freshness that makes people ask what's different.
Instructions
- Prep the Cucumbers:
- Dice them up, toss with a pinch of salt, and let them sit in a colander for 10 minutes. This pulls out the water so your salad stays creamy, not soupy.
- Make the Dressing:
- In a big bowl, whisk together the yogurt, olive oil, lemon juice, garlic, dill, mint, salt, and pepper. It should smell bright and garlicky.
- Combine Everything:
- Pat the cucumbers dry with paper towels, then toss them and the red onion into the yogurt mixture. Stir gently until every piece is coated.
- Taste and Adjust:
- Add more salt, lemon, or dill if it needs it. Trust your palate.
- Chill:
- If you have time, let it sit in the fridge for 30 minutes. The flavors meld together and it tastes even better cold.
- Serve:
- Garnish with extra herbs and a drizzle of olive oil if you're feeling fancy. Serve it cold and watch it disappear.
Save to Pinterest I once brought this to a potluck and someone told me it reminded them of summers in Crete. I've never been, but I took it as the highest compliment. Food has a way of carrying you somewhere else, even if it's just in your mind. That's when I realized this wasn't just a salad, it was a little escape in a bowl.
Serving Suggestions
This works as a side next to grilled chicken, lamb, or fish. I've also served it as a dip with warm pita triangles and it disappeared in minutes. If you want to make it a full meal, toss in some chickpeas or diced grilled chicken and you've got lunch sorted. It's versatile enough to fit whatever mood you're in.
Storage and Freshness
It keeps in the fridge for up to two days, but the cucumbers will release more water over time. If you're meal prepping, store the yogurt mixture and cucumbers separately and combine them right before serving. That way it stays crisp and creamy instead of runny. I learned that the hard way after a soggy next-day lunch.
Variations and Swaps
You can swap the red onion for shallots if you want something milder. Some people like adding a handful of cherry tomatoes for color and sweetness. If you're not into mint, leave it out, the dill alone does plenty of heavy lifting. I've also made this with dairy-free yogurt for a vegan friend and it still turned out great.
- Add crumbled feta on top for extra tang and richness.
- Stir in a pinch of cumin or smoked paprika for a warm, earthy twist.
- Use lime juice instead of lemon if that's what you have, it's still delicious.
Save to Pinterest This salad has become my summer staple, the one I make without thinking when the heat rolls in. It's proof that you don't need a long ingredient list or fancy techniques to make something people remember.
Recipe FAQs
- → How should cucumbers be prepared for this salad?
Peel, seed, and dice the cucumbers. Then sprinkle them with a pinch of salt and let them drain for 10 minutes to remove excess moisture before patting dry.
- → Can I use a different type of yogurt?
Plain Greek yogurt is recommended for its creaminess and protein content, but full-fat or 2% varieties work well. Avoid flavored or sweetened yogurts.
- → Is fresh dill necessary for the best flavor?
Fresh dill adds a bright, herbal note essential to the dish’s character, though fresh mint can be added optionally for a twist.
- → How long should the salad be chilled before serving?
Chilling the salad for at least 30 minutes enhances the flavors and improves texture, though it can be served immediately if needed.
- → What are some suggested additions or variations?
For extra protein, diced grilled chicken or chickpeas can be added. You can also serve this salad as a dip alongside pita or grilled meats.