Tzatziki Cucumber Salad Side Recipe

This tzatziki cucumber salad merges the classic Greek yogurt dip with a refreshing cucumber salad, creating a creamy, cooling side dish that pairs beautifully with grilled meats, pita, or as a standalone appetizer. Fresh dill, garlic, and lemon give it that authentic Mediterranean flavor. At just 65 calories per serving with 8g of protein, this low-carb Greek side is as nutritious as it is refreshing.

Ingredients

• 2 large English cucumbers (about 600g), diced or thinly sliced
• 1 tsp salt (for drawing moisture from cucumbers)
• 300g full-fat Greek yogurt
• 2 cloves garlic, minced or grated
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped (optional)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp extra-virgin olive oil
• 1/4 tsp black pepper
• Pinch of salt to taste

Instructions

1. Dice or thinly slice cucumbers and place in a colander set over a bowl.
2. Sprinkle with 1 tsp salt and toss well. Let sit for 15 minutes to draw out excess moisture.
3. After 15 minutes, squeeze cucumbers firmly with your hands or press with a clean towel to remove as much liquid as possible.
4. In a large bowl, combine Greek yogurt, minced garlic, fresh dill, mint, lemon juice, and lemon zest. Stir well.
5. Add the drained cucumbers to the yogurt mixture and fold together gently.
6. Drizzle with olive oil and season with black pepper and a pinch of salt.
7. Taste and adjust with more lemon juice or dill as needed.
8. Refrigerate for at least 15 minutes before serving to let the flavors meld.
9. Serve chilled, drizzled with extra olive oil and a sprig of fresh dill.

Tips & Variations

• Salting and draining the cucumber is essential. Skipping this step will make the salad watery.
• For a thicker, more dip-like consistency, use Greek yogurt strained overnight in a cheesecloth.
• Grating rather than mincing the garlic creates a more evenly distributed, mellow garlic flavor.
• This salad keeps well for up to 3 days in the fridge. It actually gets better after a few hours as the flavors develop.
• Add 100g of diced tomatoes or sliced Kalamata olives for a Greek salad variation.

Nutrition Breakdown

Calories: 130 kcal

Protein: 8g

Fat: 7.3g

Carbs: 9.4g

Fiber: 1g

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