Easy Greek Tzatziki Cucumber Salad Recipe

This Greek inspired fresh cucumber salad with Tzatziki salad dressing is light and refreshing, the perfect summer side dish. Serve with pasta, sandwiches, as part of a grain bowl, or on the side of a grilled main dish.

Chopped cucumbers in a bowl covered in tzatziki sauce, garnished with fresh dill.

This creamy cucumber salad recipe brings a burst of Mediterranean freshness, combining crisp cucumber slices, creamy tzatziki sauce, and fresh herbs. This is not an authentic recipe but it is a delicious recipe.

It’s the perfect recipe to have in your back pocket to make for a quick and refreshing side dish or light lunch.

The combination of creamy Greek yogurt sauce, refreshing crunchy cucumber, zesty lemon juice, and fresh dill creates a satisfying balance of flavors and textures in this tzatziki Greek cucumber salad recipe.

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

A cucumber, fresh dill, red onion, and jar of tzatziki dressing on a white marble surface.
  • cucumber: use an English cucumber which has a thin skin that doesn’t need to be peeled.
  • red onion: adds a subtle bite.
  • fresh dill: for a fresh herby flavor. Dill and cucumbers are like best friends.
  • tzatziki salad dressing: my tzatziki dressing recipe is slightly different to Tzatziki sauce, and includes yogurt and mayo as the base. To keep it vegan, use vegan replacement products for both of those ingredients. Use plant milk to thin it out to salad dressing consistency. The other ingredients include garlic, lemon juice, olive oil, dill, and salt and pepper.

Substitutions

  • fresh herbs: try fresh mint, chives, parsley, basil, or oregano instead of dill or in combination with it.
  • tzatziki dressing: instead of making my dressing recipe you could use a drizzle of olive oil and fresh lemon juice instead.
Chopped cucumbers in a bowl covered in tzatziki sauce, garnished with fresh dill.

Instructions

Prep Tips

  • Grate the cucumbers for the dressing first – they need to sit for 10-15 minutes.
  • To grate: You can use a box grater or a hand grater for smaller shredded cucumber (my preference).
  • The dressing can be made ahead of time and lasts about 5 days in the fridge.

Salt the cucumbers and let them sit if you’re making the salad for later or plan to store it in the fridge. If you’re eating the salad right away you can skip salting the cucumbers for the salad.

Salting the cucumber helps get rid of excess water in the cucumbers so the dish stay crisp and doesn’t get soggy.

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Fun Fact: Cucumbers are 96% water.

Tzatziki salad dressing in a jar.

​To make the dressing:

Set the grated cucumber in a metal sieve on top of a few layers of paper towel or a clean kitchen towel. Sprinkle with salt and let sit for 10-15 minutes so the excess water can drain out.

Once the cucumbers have drained, squeeze the rest of the moisture out.

Combine the grated cucumber with Greek yogurt, mayo, lemon juice, olive oil, dill, garlic, salt and pepper. Add a splash of plant milk or water to thin it to a dressing consistency.

​To make the salad:

A cucumber is sliced into quarter moons.

Slice an English cucumber in half lengthways, and then slice each half in half again lengthways. Set the cucumber on its flat side on a cutting board and slice half moons.

Red onion is added to a bowl with cucumber quarter moons in it.

In a medium bowl, add the cucumber slices and red onion.

Dill is chopped on a cutting board.

Chop the dill.

Tzatziki dressing is added to a bowl with cucumber quarter moons, red onion, and fresh dill.

Add the dill, and Tzatziki dressing. Mix together and serve.

Chopped cucumbers in a bowl covered in tzatziki sauce, garnished with fresh dill.

Tips for Making cucumber salad

  • Salt the sliced cucumbers and let them sit to drain off excess water if you’re not serving the salad right way.
  • Try topping this salad with feta cheese for some extra tangy flavor.
  • Try adding in some kalamata olives, cherry tomatoes, or sliced bell peppers for more fresh flavors.

What to serve with cucumber salad

This cucumber salad is great on the side of many dishes. Serve it on the side of chickpea burgers for a light lunch or dinner during the summer months. Serve with pita bread, pita chips, or crackers for an afternoon snack.

Storage

This salad is best eaten the day it’s made because of the water content in cucumbers. Store any leftovers in an airtight container and eat within a few days, tipping out any extra moisture that surfaces.

Chopped cucumbers in a bowl covered in tzatziki sauce, garnished with fresh dill.

FAQ

Can I use store-bought tzatziki for this recipe?

Yes you can, but using homemade Tzatziki usually results in before flavor and the ability to customize the recipe. This dressing is easily made vegan.

Chopped cucumbers in a bowl covered in tzatziki sauce, garnished with fresh dill.

Tzatziki Cucumber Salad

The combination of creamy Greek yogurt, refreshing cucumber, red onion, and fresh dill creates a perfect balance of flavors in this Greek inspired recipe.
Servings 2
Jacqueline
special diet
A brown circle with the letters p and b to signify plant-based.
An orange circle with the letters s and f to signify soy-free.
A green circle with the letters v and v to signify vegetarian.
prep time15 minutes
cook time0 minutes
total time15 minutes

Ingredients

For the Salad

  • 1 large English cucumber - sliced into half moons, about 2 cups
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped dill - fresh

For the Dressing

  • 1/2 cup yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup shredded cucumber
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill
  • 1 clove garlic - finely grated or minced
  • salt and pepper - to taste
  • plant milk - to thin

Instructions 

  • If making the salad for later or the next day, salt the cucumbers. To do this, set the grated cucumber for the dressing and the half moons for the salad in separate sieves over layers of paper towel. Sprinkle with salt and let sit for 10-15 minutes. Wipe excess salt off of the sliced cucumbers, squeeze the rest of the moisture out of the grated cucumber, and then continue with the recipe.
  • To make the dressing: Combine the drained grated cucumber with the rest of the ingredients for the dressing. Thin to salad dressing consistency with plant milk or water.
  • To make the salad: In a medium bowl, combine the cucumber slices, onion, dill, and dressing. Mix well and serve.

Notes

Use as much of the dressing recipe as you want. The nutrition estimate is for half of the dressing recipe.
I recommend salting the cucumber for the dressing even if you don’t do this for the salad cucumbers because you won’t use all of the dressing and it’ll store better if the grated cucumbers have had the excess water squeezed out.

Nutrition

Calories: 182kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Cholesterol: 10mg | Sodium: 110mg | Potassium: 327mg | Fiber: 1g | Sugar: 5g | Vitamin A: 245IU | Vitamin B12: 0.1µg | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg
course Side Dish
cuisine Greek Inspired
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