Easy Tzatziki Cucumber Salad Recipe

You know those recipes that feel like they were made for a specific season, and then you end up making them twelve months a year because you just can't stop? That's exactly what happened with Tzatziki Cucumber Salad in our house. I made it for the first time on a hot July evening when I wanted something cold, creamy, and fresh without turning on a single burner, and the whole bowl was gone before dinner was even officially on the table. Thin slices of crisp English cucumber tossed in a garlicky Greek yogurt dressing with fresh dill, red onion, lemon juice, and a drizzle of olive oil. Simple, real, and genuinely delicious.

This Tzatziki Cucumber Salad is cool, creamy, and bursting with fresh Mediterranean flavor. Crisp cucumbers tossed in a garlicky Greek yogurt dressing with lemon and dill make this refreshing salad perfect for quick lunches, family dinners, or summer cookouts.

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This tzatziki cucumber salad is the kind of dish that works for everything. It's a perfect side next to grilled chicken, a light lunch on its own, a refreshing addition to a summer cookout table, and honestly a solid weeknight answer when the fridge feels empty but you still have a couple of cucumbers and some Greek yogurt. We make it year-round and I've never once had leftovers. Olivia calls it "the green bowl" and asks for it specifically every time we grill anything. That alone tells you everything you need to know.

Jump to:

• Why You'll Love This Tzatziki Cucumber Salad
• Ingredients for Tzatziki Cucumber Salad
• How to Make Tzatziki Cucumber Salad
• My Top Tips for Tzatziki Cucumber Salad
• Little Moments in the Kitchen
• Substitutions for Tzatziki Cucumber Salad
• Variations on Tzatziki Cucumber Salad
• Equipment for Tzatziki Cucumber Salad
• Storage Tips for Tzatziki Cucumber Salad
• Olivia's Tip for Tzatziki Cucumber Salad
• FAQ about Tzatziki Cucumber Salad
• Conclusion
• Related
• Pairing
• 📖 Recipe

Why You'll Love This Tzatziki Cucumber Salad

• Five minutes of prep, zero cooking, maximum flavor. This tzatziki cucumber salad is pure assembly. Slice, mix, season, done. The only thing it asks of you is a little patience while the cucumbers drain, and even that takes just ten minutes.
• Light, fresh, and genuinely good for you. Greek yogurt is packed with protein, cucumbers are hydrating and low in calories, and the dressing is made entirely from real whole ingredients. This tzatziki cucumber salad feels indulgent because the dressing is thick and creamy, but it's actually one of the lightest things I put on the table.
• Works as a side, a dip, or a full lunch bowl. Add grilled shrimp or sliced chicken on top and this tzatziki cucumber salad becomes a complete, high-protein meal. Serve it plain alongside pita bread and it works as both a salad and a dipping sauce at the same time. Versatile food is the best food.

Ingredients for Tzatziki Cucumber Salad

Everything in this tzatziki cucumber salad is fresh, real, and easy to find. You don't need anything specialty or hard to track down. Here's exactly what goes into both the salad and the dressing.

What You'll Need

For the Tzatziki Cucumber Salad:

• 2 large English cucumbers (about 600g), thinly sliced into rounds
• ½ medium red onion, thinly sliced into half-moons
• 3 tablespoons fresh dill, roughly chopped (plus extra for garnish)
• 2 tablespoons fresh parsley, chopped (optional but adds freshness)
• Salt for drawing moisture from the cucumbers

For the Tzatziki Cucumber Salad Dressing:

• 1 cup (240g) full-fat plain Greek yogurt
• 2 tablespoons sour cream (for extra creaminess)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 cloves garlic, finely grated or minced
• 1 teaspoon lemon zest
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of sugar (balances the acidity)

For Garnish:

• Fresh dill sprigs
• Lemon slices
• Drizzle of extra virgin olive oil
• Pinch of red pepper flakes (optional)

Why These Ingredients Matter

• Full-fat Greek yogurt as the dressing base. Low-fat Greek yogurt is thinner and more watery, which means it won't cling to the cucumber slices the way you need it to. Full-fat Greek yogurt is thick, rich, and creamy enough to coat every piece properly, giving your tzatziki cucumber salad that luscious, restaurant-style dressing consistency that makes it so satisfying. It's also higher in protein, which is a bonus.
• Fresh dill, not dried. Dried dill works in a pinch, but fresh dill is what gives this tzatziki cucumber salad its bright, herby, almost floral character. Fresh dill smells incredible, looks beautiful as a garnish, and has a clean flavor that dried dill simply can't replicate. If you can only find dried, use 1 teaspoon instead of 3 tablespoons, but I really encourage you to get fresh for this one.
• Sour cream blended into the dressing. A small amount of sour cream stirred into the Greek yogurt adds a subtle tang and an extra layer of creaminess that makes the dressing slightly richer and more complex than plain yogurt alone. It's the same trick that takes a good dip and turns it into a great one. If you want to keep it fully dairy-forward, don't skip this little addition.

How to Make Tzatziki Cucumber Salad

Step-by-Step Directions

1. Prep and salt the cucumbers. Wash and dry the English cucumbers, then slice them into thin rounds about ¼ inch thick. Place the slices in a colander set over a bowl or the sink. Sprinkle generously with ½ teaspoon of salt and toss gently to coat. Let them sit for 10 minutes until you see water droplets forming on the surface. This step draws excess moisture out of the cucumbers so your tzatziki cucumber salad stays creamy and doesn't turn watery after dressing.

2. Pat the cucumbers dry. After 10 minutes, spread the cucumber slices on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry. Press gently but firmly to absorb as much moisture as possible. Dry cucumbers absorb the dressing instead of diluting it, which is everything for this tzatziki cucumber salad.

3. Prep the red onion. Slice the red onion into thin half-moons. If you find raw red onion too sharp, soak the slices in cold water for 5 minutes and then drain them. This takes the bite out of the onion and mellows the flavor beautifully without losing its crunch.

4. Make the tzatziki dressing. In a medium bowl, whisk together the full-fat Greek yogurt, sour cream, olive oil, lemon juice, lemon zest, grated garlic, dried oregano, salt, pepper, and pinch of sugar until completely smooth and creamy. Taste the dressing on a plain cucumber slice and adjust: more lemon for brightness, more garlic for punch, more salt if it tastes flat. The dressing should taste bold because it will mellow once it coats the cucumber.

5. Combine the salad. Add the dried cucumber slices, sliced red onion, and fresh dill to a large bowl. Pour the tzatziki dressing over the top and toss gently until every piece is evenly coated and the salad looks glossy and creamy throughout.

6. Taste and adjust. Give your tzatziki cucumber salad a final taste before serving. Add a pinch more salt, a squeeze of extra lemon, or a few more dill sprigs if it needs it. The flavor develops as it sits, so don't over-season at this stage.

7. Garnish and serve. Transfer the tzatziki cucumber salad to a serving bowl. Arrange fresh dill sprigs and lemon slices on top, drizzle with a little extra virgin olive oil, and add a pinch of red pepper flakes if you like a subtle warmth. Serve immediately for the crispest texture, or chill for up to 30 minutes before serving for a colder, more refreshing version.

Hint: Always grate the garlic rather than mincing it for the dressing. A microplane or fine grater breaks the garlic down into a paste that distributes evenly through the yogurt with no sharp raw chunks. Minced garlic can clump and give you an uneven, occasionally overpowering bite in your tzatziki cucumber salad.

For another fresh Mediterranean-inspired salad that comes together just as quickly, my Caprese Pasta Salad is a perfect companion dish for any summer table or weeknight spread.

Little Moments in the Kitchen

The first time I made this tzatziki cucumber salad, Olivia wandered into the kitchen, looked at the bowl, and said, "Is that yogurt on salad?" with the same expression she reserves for things she's not sure about. I told her to try one slice before she decided. She picked up a cucumber round, chewed slowly, and then immediately reached back into the bowl for a second one without saying another word. That was the full review.

By the time I turned around to plate the rest of dinner, Olivia had eaten about a third of the tzatziki cucumber salad standing at the counter with a fork she had found somewhere. She looked at me with zero guilt and said, "It tastes like the dip at the Greek place." Which is exactly the point. I counted that as the highest possible compliment from an eleven-year-old who was skeptical thirty seconds earlier.

Substitutions for Tzatziki Cucumber Salad

Greek yogurt: Full-fat plain regular yogurt works but the dressing will be thinner. For a dairy-free tzatziki cucumber salad, use a thick unsweetened coconut yogurt or cashew-based yogurt. Avoid flavored yogurt entirely.

Sour cream: Full-fat plain Greek yogurt alone works fine if you don't have sour cream. You can also use creme fraiche for a slightly richer, more European-style dressing.

Fresh dill: Use 1 teaspoon of dried dill as a substitute. Fresh mint (about 2 tablespoons) is also a lovely alternative that gives the tzatziki cucumber salad a slightly more traditional Greek tzatziki character.

English cucumbers: Persian cucumbers work beautifully and have an even crispier texture. Regular garden cucumbers work too, but peel them first and scoop out the seeds, as they have more water content and a tougher skin.

Red onion: Thinly sliced shallots are milder and work as a direct swap. You can also use green onion tops for a gentler onion flavor that blends more quietly into the tzatziki cucumber salad dressing.

Lemon juice: White wine vinegar or apple cider vinegar both work in place of fresh lemon juice. Use 1 tablespoon instead of 2 since both are slightly more acidic than lemon.

Variations on Tzatziki Cucumber Salad

High-Protein Tzatziki Cucumber Salad with Chicken: Slice grilled chicken breast or thighs over the top of the dressed tzatziki cucumber salad just before serving. Season the chicken with oregano, garlic, lemon, and olive oil before grilling for flavors that tie directly into the salad dressing. This turns a side dish into a complete, filling, high-protein lunch bowl that keeps you satisfied for hours. My High Protein Italian Pasta Salad uses the same full-meal-salad approach if you love building protein-packed bowls.

Spicy Tzatziki Cucumber Salad: Add ½ teaspoon of red pepper flakes directly into the yogurt dressing and finish the bowl with a generous drizzle of chili oil right before serving. The heat plays beautifully against the cool, creamy yogurt base and makes every bite of this tzatziki cucumber salad feel more dynamic and interesting. Add thin slices of fresh jalapeño for extra punch if you want it bold.

Tzatziki Cucumber Salad with Shrimp: Toss cooked and chilled shrimp with olive oil, garlic, lemon zest, and a pinch of smoked paprika, then nestle them directly into the bowl alongside the cucumbers. The shrimp absorbs the yogurt dressing beautifully and makes this tzatziki cucumber salad feel like something you'd order at a Greek beachside taverna. It's impressive enough for guests and easy enough for a Tuesday night.

Equipment for Tzatziki Cucumber Salad

Sharp chef's knife or mandoline slicer: Thin, consistent cucumber slices are essential to the texture of this tzatziki cucumber salad. A mandoline set to ¼ inch gives you perfectly even rounds in seconds, which means every slice absorbs the dressing at the same rate. A sharp chef's knife works just as well with a little care and patience.

Colander for salting: You need somewhere for the drawn-out cucumber moisture to drain. A colander set over a bowl works perfectly for the 10-minute salting step that keeps your tzatziki cucumber salad from turning watery.

Microplane or fine grater: Essential for grating the garlic into a smooth paste that blends evenly into the yogurt dressing. Minced garlic leaves chunks that can be too sharp and unevenly distributed throughout the tzatziki cucumber salad.

Large mixing bowl: Use a bowl that's bigger than you think you need. Tossing the salad in a bowl that's too small results in cucumber slices falling over the sides and dressing pooling at the bottom instead of coating everything evenly.

Storage Tips for Tzatziki Cucumber Salad

• Best eaten fresh: This tzatziki cucumber salad is at peak texture and flavor within 1 hour of being dressed. The cucumbers are crispest and the dressing clings perfectly when everything is fresh.
• Fridge (undressed): Store the sliced and salted cucumbers separately from the dressing in sealed containers in the refrigerator for up to 2 days. Combine right before serving for the best results.
• Fridge (dressed salad): Leftover dressed tzatziki cucumber salad keeps in an airtight container in the fridge for up to 2 days. The cucumbers will soften and release more liquid overnight. Drain any pooled liquid before serving and give it a quick stir. The flavor actually deepens nicely by day two.
• Do not freeze: The Greek yogurt dressing will separate and become grainy after freezing, and the cucumbers will turn completely soft and mushy. This tzatziki cucumber salad is not suitable for freezing in any form.
• Keeping it fresh for a party: If you're making this tzatziki cucumber salad for a gathering, store the dressing and the salad components separately and combine no more than 30 minutes before your guests arrive. This keeps everything crisp and the presentation looking beautiful.

FAQ about Tzatziki Cucumber Salad

Conclusion

Few things in my kitchen make me as happy as a bowl of tzatziki cucumber salad sitting in the fridge, cold and ready, while everything else on the table comes together. It's fresh, creamy, bright with lemon and dill, and genuinely one of the easiest things I make. Whether you serve this tzatziki cucumber salad as a side, a light lunch, or the base for a full protein bowl, it delivers every single time with almost no effort at all.

Make it this week and see how fast it disappears. Add grilled chicken, pile it into a pita with some feta, or eat it straight from the bowl the way Olivia does. For more easy, fresh salad ideas to keep in rotation, my California Roll Cucumber Salad and Bruschetta Pasta Salad are both worth bookmarking. And if you love creamy cucumber salads, this Dad's Creamy Cucumber Salad on Allrecipes is a classic take that's worth a look too. Happy cooking, friend.

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Pairing

These are my favorite dishes to serve with Tzatziki Cucumber Salad:

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