Name: Tzatziki Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 1 English cucumber (or medium-large regular cucumbers); ¼ – ½ small red onion, to taste; 1 tbsp lemon juice (from ½ small lemon); ½ cup plain whole fat Greek yogurt (or reduced fat, if preferred); 2-3 tbsp fresh dill, finely minced; 10-20 fresh mint leaves, finely minced; ¾ tsp dried oregano; ¼ – ½ tsp salt (a rounded ¼ tsp recommended); ¼ – ½ tsp ground black pepper

Description

This Greek-inspired Tzatziki Cucumber Salad is a light, refreshing side dish that combines thinly sliced cucumbers, red onion, and a creamy Greek yogurt-based tzatziki dressing with fresh herbs. Perfect for summer and pairs beautifully with a variety of proteins, this salad is easy to prepare in just 10 minutes and is ideal for anyone seeking a flavorful, healthy accompaniment.

Ingredients

Salad Ingredients

1 English cucumber (or medium-large regular cucumbers)
¼ – ½ small red onion, to taste
1 tbsp lemon juice (from ½ small lemon)
½ cup plain whole fat Greek yogurt (or reduced fat, if preferred)
2-3 tbsp fresh dill, finely minced
10-20 fresh mint leaves, finely minced
¾ tsp dried oregano
¼ – ½ tsp salt (a rounded ¼ tsp recommended)
¼ – ½ tsp ground black pepper

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Instructions

Prepare the Cucumber: Optionally peel the cucumber entirely or partially to create alternating green and white stripes. You may also scoop out the seeds after slicing the cucumber lengthwise if desired. For this recipe, leaving the skin and seeds intact is acceptable.
Slice the Cucumber: Slice the cucumber very thinly. For smaller pieces, cut the cucumber rounds into quarters. This can be done by slicing the cucumber into quarters lengthwise and then thinly slicing each strip or by using a mandoline slicer to create thin circles, stacking them, and chopping into quarters. Aim for about 2 cups of chopped cucumber.
Prepare the Red Onion: Thinly slice the red onion and chop the slices to roughly match the size of the cucumber pieces. Place the onion in a small non-reactive bowl and add lemon juice and salt. Stir to combine and let it sit to mellow the onion’s sharpness.
Combine Ingredients: In a large bowl, add the chopped cucumber, the lemon juice and onion mixture, Greek yogurt, fresh dill, mint, dried oregano, black pepper, and additional salt if needed. Mix thoroughly to combine all flavors.
Adjust and Serve: Taste and adjust seasoning with extra salt or lemon juice as desired. Serve immediately for the freshest crunch or chill in the refrigerator and consume within 1-2 days for best quality.

Notes

Using an English cucumber with thin skin and fewer seeds reduces the need for peeling and seeding.
Whole fat Greek yogurt provides creaminess and richness, but reduced-fat yogurt can be used for a lighter option.
Letting the red onion sit in lemon juice and salt helps reduce pungency and adds flavor.
Best served fresh but can be refrigerated up to two days; the cucumbers may release water if stored longer.
This salad pairs well with grilled meats, seafood, or as part of a Mediterranean mezze platter.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Greek