Cucumber Greek Yogurt Tzatziki (Printable)

Creamy blend of cucumbers, Greek yogurt, dill, and garlic combines for a fresh, vibrant salad.

# Ingredient list:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and diced
02 - 1 small red onion, finely chopped

→ Dairy

03 - 1½ cups plain Greek yogurt (2% or full-fat)

→ Fresh Herbs & Seasonings

04 - 2 tablespoons fresh dill, finely chopped
05 - 2 tablespoons fresh mint leaves, finely chopped (optional)
06 - 2 cloves garlic, minced
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Additional dill or mint leaves
12 - A drizzle of olive oil

# Step-by-Step Guide:

01 - Place diced cucumbers in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes to remove excess moisture. Pat dry with paper towels.
02 - In a large mixing bowl or salad shaker jar, combine Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and pepper. Mix until smooth and creamy.
03 - Add the cucumbers and red onion to the yogurt mixture and gently toss or shake until evenly coated.
04 - Taste and adjust seasoning as needed.
05 - Chill for at least 30 minutes for best flavor (optional).
06 - Serve chilled, garnished with extra herbs and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together in minutes and requires zero cooking, which means you can make it even when youre too tired to think.
  • The creamy yogurt feels indulgent but its packed with protein and probiotics, so you can feel good about going back for seconds.
  • Cucumbers release their water as they sit, so draining them first keeps the salad from turning into soup by day two.
  • It works as a side dish, a dip, or even a light lunch if you toss in some chickpeas or grilled chicken.
02 -
  • If you skip the draining step, your salad will turn into a watery mess within an hour, especially if youre making it ahead.
  • Full-fat Greek yogurt makes this taste like a treat, while nonfat yogurt can taste chalky and thin, so choose wisely based on what you want.
  • Garlic gets stronger as it sits, so if youre making this the night before, use a little less or your friends might avoid you the next day.
03 -
  • If your cucumbers are particularly watery, double the draining time and press them gently with paper towels to squeeze out even more moisture.
  • For the creamiest texture, let your Greek yogurt sit at room temperature for ten minutes before mixing so it spreads more easily and blends smoothly with the other ingredients.
  • Always taste the salad after chilling because cold temperatures dull flavors, so you might need to add a pinch more salt or a squeeze of lemon before serving.
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