Tzatziki salad dressing is a delicious and refreshing dressing that is perfect for various dishes, delivering the fresh flavors of classic Tzatziki. It’s the perfect addition to your weeknight dinners, transforming ordinary salad greens into a Mediterranean delight.
If you share my love of Greek food, then you’re really going to love this tzatziki salad dressing with simple ingredients. You should also try my vegan Greek salad dressing – it’s a vinaigrette and it’s amazing.
The fresh flavors of this Greek yogurt sauce go really well with cucumbers and other fresh veggies for an easy Mediterranean salad, like this tzatziki cucumber salad.
If you’ve had Greek tzatziki sauce, you’ll find this dressing very similar but with added herbs, mayo, and a thinner consistency, making it the perfect sauce for topping your favorite salads.
Ingredients
This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.
yogurt: use a really thick and creamy plain Greek yogurt for this dressing so that you can change the consistency after adding all of the ingredients. I use a full-fat Greek yogurt. Use an oat or coconut-based yogurt to keep this dressing vegan – I’ve tested this several times and it works well.
mayo: using mayo gives a tangy creaminess to this dressing. I wouldn’t use it in my homemade Tzatziki sauce recipe, but for salad dressing, it’s a great addition. Use vegan mayo like this Hellman’s Vegan Mayo to keep this dressing vegan.
olive oil: I use my favorite Greek extra virgin olive oil, this adds extra flavor.
fresh lemon juice: use fresh lemon juice for the best flavor – it brings a fresh zingy lemon acidity to add balance. You can use white vinegar or white wine vinegar instead.
cucumber: you’ll need part of a large English cucumber for this recipe.
garlic: gives a savory bite. Add more if you’re a big garlic fan.
fresh herbs: this is one major difference between my Tzatziki dip and my Tzatziki dressing recipes. For this dressing, I love the fresh herby flavor of fresh dill in a salad dressing, but I would never include it in my Tzatziki recipe.
kosher salt and ground black pepper: necessary for seasoning
plant milk or water: this is to thin the dressing out to your preferred consistency. I like my dressing a bit thicker but you can make yours thinner if you like. Use an unsweetened unflavored plant milk.
Substitutions
yogurt + mayo: it’s up to your preferences and the diet you follow that determines whether you use plant-based versions of these ingredients or not. You can substitute sour cream for the mayo if you want to.
cucumber: English cucumbers work the best for this recipe because they have thin skins which means they grate well without peeling them. They are also less seedy and watery in the middle.
dill: for the fresh herbs, fresh dill, and fresh mint would be closest to traditional Tzatziki, but feel free to add in fresh chopped parsley, chives, or oregano if you like.
Instructions
Prep Tips
Finely mince the garlic. I like to use a microplane for this.
To prep the cucumber, set a fine mesh sieve over a bowl. Line it with paper towels. Grate the cucumber using the small holes on a box grater. Sprinkle a pinch of kosher salt on top of the grated cucumber and let it sit for 15-20 minutes. The excess water will drip into the bowl. Squeeze out the remaining water.
Add all of the ingredients to a bowl.
Mix well to combine. Keep refrigerated.
Tips for Making Creamy Tzatziki Dressing
squeeze the cucumber: to make sure you don’t end up with a watery mess, make sure to squeeze the excess moisture out of the cucumber. Grating it and letting it sit salted really helps draw out the moisture. Squeezing will get the rest of the water! This helps ensure that you have a really thick and creamy flavorful sauce to start with.
thin it: using plant milk or water will help you thin the dressing to your personal preference. I like a thicker salad dressing for greens and a bit thinner for my cucumber salad.
fresh: use fresh garlic, lemon, and dill for the best fresh flavor.
refrigerate: make this dressing at least 30 minutes ahead and let it sit in the refrigerator so the flavors can mingle together.
flavors: make sure to adjust this dressing to your taste, using more or less garlic, lemon, and fresh herbs according to your taste.
You can also mix up a Greek salad but use this dressing instead for a creamy, herby twist. To do this mix red onion, tomato, cucumber, olives, and feta cheese in a large bowl and add some of this dressing. You can also add some greens if you like. Serve with pita chips for a filling meal.
Storage
Store this dressing in the fridge in a jar with a lid for about 5 days.
I don’t recommend freezing this dressing as the texture will change.
FAQ
Can I make tzatziki dressing without garlic?
While garlic is a classic component of tzatziki, you can omit it if you prefer a milder taste.
How long does tzatziki salad dressing last in the fridge?
Tzatziki salad dressing can last in the fridge for up to 4-5days when stored in an airtight container.
Can I make tzatziki salad dressing vegan?
Yes, this tzatziki salad dressing is made vegan by using a non-dairy yogurt alternative such as coconut yogurt or almond yogurt along with vegan mayo.
Greek Tzatziki Salad Dressing
A quick and easy vegan twist on Tzatziki sauce, making it the perfect way to jazz up your every day salads.
For the cucumber: set a fine mesh sieve over a bowl. Line it with paper towels. Grate the cucumber using the small holes on a box grater. Sprinkle a pinch of kosher salt on top of the grated cucumber and let it sit for 15-20 minutes. The excess water will drip into the bowl. Squeeze out the remaining water.
Add the rest of the ingredients to a small mixing bowl. Add the cucumber and mix well.
Store in the fridge.
Video
Notes
squeeze the cucumber: to make sure you don’t end up with a watery mess, make sure to squeeze the excess moisture out of the cucumber. Grating and letting it sit salted really helps draw out the moisture. Squeezing will get the rest of the water! This helps ensure that you have a really thick and creamy sauce to start with.
thin it: using plant milk or water will help you thin the dressing to your personal preference. I like a thicker salad dressing for greens and a bit thinner for my cucumber salad.
fresh: use fresh garlic, lemon, and dill for the best fresh flavor.
refrigerate: make this dressing at least 30 minutes ahead and let it sit in the refrigerator so the flavors can mingle together.
flavors: make sure to adjust this dressing to your taste, using more or less garlic, lemon, and fresh herbs according to your taste.
Make sure to finely grate the garlic. I like to use a microplane.
Make sure to use vegan yogurt and vegan mayo to make this a vegan dressing.
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