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Creamy Cucumber Dill Salad Greek Yogurt Tzatziki Sauce - Cool, Tangy, and Refreshing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large cucumbers (English or Persian preferred), thinly sliced
  • 1 cup plain Greek yogurt (whole milk for extra creaminess, 2% for lighter)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 small garlic clove, finely grated or minced
  • 2 tablespoons fresh dill, finely chopped (more for garnish)
  • 1 tablespoon fresh mint, finely chopped (optional but lovely)
  • 1 teaspoon red wine vinegar (optional for extra tang)
  • 1/4 teaspoon ground black pepper
  • 3/4 to 1 teaspoon kosher salt, divided

Method
 

  1. Prep the cucumbers: Thinly slice the cucumbers. If using standard cucumbers, peel and scoop out seeds first to reduce wateriness. Sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes to draw out moisture.
  2. Drain excess liquid: After salting, gently squeeze the cucumbers or pat dry with paper towels. This step helps keep the salad from getting watery.
  3. Make the dressing: In a bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), red wine vinegar (if using), remaining salt, and black pepper until smooth.
  4. Taste and adjust: Add more lemon, salt, or dill to suit your taste. The dressing should be tangy, creamy, and well-seasoned.
  5. Toss to combine: Add cucumbers to the bowl and gently fold until coated. Don’t overmix—keep those slices intact and crisp.
  6. Chill briefly: Let the salad rest in the fridge for 15–30 minutes so the flavors come together.
  7. Serve: Garnish with extra dill and a drizzle of olive oil. Enjoy as a side, a dip with pita, or spooned over grilled chicken or salmon.