Save to Pinterest I was standing in my kitchen one hot July afternoon, staring at a pile of cucumbers from my neighbor's garden, when I remembered a little taverna in Crete where they served tzatziki so cool and creamy it practically erased the heat. I didn't have pita that day, but I had yogurt, dill, and a hunch. What came together in that bowl wasn't quite a dip and wasn't quite a salad, but something in between that I've been making ever since.
The first time I brought this to a backyard barbecue, my friend Alex ate three servings and asked if I'd bottled it. I hadn't, but I did write down the proportions on a napkin that night because I knew I'd want to make it again. It's become my go-to whenever someone says they're bringing burgers or lamb chops.
Ingredients
- Cucumbers: I peel and seed them because the skins can turn bitter and the seeds release too much water, but if you're using English or Persian cucumbers, you can skip the seeding.
- Greek Yogurt: The thick, tangy base that holds everything together, I always go for full-fat because it tastes richer and doesn't separate as easily.
- Red Onion: Adds a sharp bite that mellows beautifully once it sits in the yogurt for a bit.
- Fresh Dill: This is the herb that makes it smell like a Greek kitchen, bright and grassy and impossible to replicate with dried.
- Garlic: Just enough to remind you it's there without overpowering the cool, clean flavors.
- Olive Oil: A good drizzle makes the yogurt silkier and adds a fruity note that ties everything together.
- Lemon Juice: Brightens the whole bowl and keeps the cucumbers from tasting flat.
- Mint: Optional, but if you have it, it brings a sweet freshness that plays off the dill in the best way.
Instructions
- Drain the Cucumbers:
- Toss the diced cucumbers in a colander with a pinch of salt and let them sit for 10 minutes. This pulls out the extra moisture so your salad doesn't turn into soup halfway through dinner.
- Mix the Dressing:
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, dill, mint, salt, and pepper until it's smooth and creamy. Taste it now and adjust if you want more tang or salt.
- Combine Everything:
- Pat the cucumbers dry with paper towels, then add them and the red onion to the yogurt mixture. Toss gently until every piece is coated.
- Chill and Serve:
- If you have time, let it sit in the fridge for 30 minutes so the flavors can meld. Garnish with extra herbs and a drizzle of olive oil before serving.
Save to Pinterest There's a moment when you take the first bite and the cool cucumber meets the tangy yogurt and the dill hits your nose, and suddenly you're not just eating salad, you're sitting somewhere warm and breezy with good people. That's what this dish does for me every single time.
How to Store and Serve
This salad keeps in an airtight container in the fridge for up to two days, though it's best eaten the day you make it. If it gets a little watery after sitting, just drain off the liquid and give it a stir. I like to serve it ice cold straight from the fridge, either on its own or alongside grilled chicken, lamb, or even as a topping for baked potatoes.
Ways to Make It Your Own
I've tossed in chickpeas for extra protein, swapped the red onion for scallions when I wanted something milder, and even stirred in a handful of chopped olives when I was feeling bold. You can also thin it out with a little more lemon juice and olive oil to turn it into a pourable dressing for greens or grain bowls.
What to Serve It With
This salad shines next to anything grilled or roasted, especially lamb kebabs, chicken souvlaki, or even a simple piece of grilled fish. It's also fantastic scooped up with warm pita or spread over flatbread as a quick lunch.
- Serve it alongside roasted vegetables for a light vegetarian spread.
- Use it as a cooling contrast to spicy dishes like harissa chicken or shakshuka.
- Pack it in a jar for a no-heat lunch that stays fresh and crisp.
Save to Pinterest This is the kind of recipe that doesn't ask much but gives back every time. Keep the ingredients simple, let the yogurt do its job, and you'll have something cool, creamy, and completely satisfying.