Tzatziki-Style Cucumber Salad
This tzatziki cucumber salad brings all the fresh, creamy flavours of Greek tzatziki to a light, easy side dish. Crisp cucumbers, dill and scallions get tossed in a garlicky yogurt dressing with a bright squeeze of lemon.
If you love the cool, garlicky flavours of classic Greek tzatziki, this cucumber salad takes all of that and turns it into an easy side dish. Thick slices of cucumber, fresh dill and scallions get tossed in a creamy garlic yogurt dressing, then finished with a drizzle of olive oil and a bright squeeze of lemon. It’s light, refreshing, and comes together in just a few minutes, perfect alongside grilled meats, pita or your favourite Mediterranean spread.
Why This Recipe Uses Two Types of Cucumber
This recipe combines two cucumber varieties for good reason. English cucumbers bring classic crunch and flavour, but release a fair amount of water once cut. Persian cucumbers help balance that out, with their thinner skin, minimal seeds, and firmer flesh keeping the salad drier and adding extra crunch. That said, this salad works fine with any cucumber you have on hand, just keep in mind it may turn watery over time. As a bonus, using two different sizes also makes for a more visually interesting salad.
What to Serve It With
This cucumber salad pairs beautifully with grilled meats like chicken souvlaki or lamb kebabs, and makes a refreshing side alongside gyros, falafel, or a simple Greek-style dinner. It also works well as a light lunch on its own with warm pita bread for scooping up the sauce.
Greek Tzatziki Cucumber Salad
Ingredients
- 8 Persian cucumbers small ones without seeds (less water)
- 1 English cucumber or equivalent
- 250 g Greek yogurt
- 6 scallions or half a red onion
- 1 lemon
- 1 garlic clove mashed
- 1 tbsp olive oil
- 1 handful fresh dill
- salt and pepper
Instructions
- Cut the cucumbers into thick pieces and place them in a large bowl along with the sliced scallions and fresh dill.
- In a separate bowl, whisk together the Greek yogurt, mashed garlic, salt and pepper, and a squeeze of half a lemon to make the dressing.
- Pour the dressing over the cucumber mixture and toss to combine.
- Drizzle with extra olive oil, then squeeze the other half of the lemon directly over the salad.
- Give everything one final toss and serve with extra fresh dill on top.
Video
Notes
- For the best texture, use thick-cut cucumber slices rather than thin ones; they hold up better against the creamy dressing without going watery.
- This salad is best enjoyed fresh, but can be stored in the fridge for up to a day. The cucumbers will release some water over time.
- Feel free to add a bit of lemon zest to the salad for an extra citrus touch.
Nutrition
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