The key to a great tzatziki style cucumber salad is managing the water content from the cucumbers and building flavor into the yogurt base.

Wash cucumbers and slice them into thin rounds or half-moons (peel if the skin is thick or waxy)

Lightly salt the cucumber slices and place them in a colander for 10–15 minutes to draw out excess water

In a mixing bowl, combine Greek yogurt, garlic, lemon juice, olive oil, dill, mint, salt, and pepper

Pat the cucumbers dry with paper towels to remove extra moisture

Add cucumbers (and optional red onion or scallions) to the yogurt mixture and toss gently to coat

Taste and adjust with more lemon, salt, or herbs as needed

Chill for at least 20–30 minutes before serving for best flavor

Draining the cucumbers and chilling the salad help keep it crisp and prevent a watery dressing.

Action tip: Make the salad 1–2 hours ahead of serving and store it covered in the fridge to let the flavors meld without losing crunch.

Easy Ingredient Swaps and Variations

You can adapt this salad to fit different diets, preferences, or whatever you have in your fridge. Small substitutions can give it a fresh twist without losing the tzatziki inspiration.

Swap Greek yogurt for regular, strained yogurt if you prefer a lighter texture

Use lactose-free or coconut-based yogurt for a dairy-free option

Replace dill with parsley, cilantro, or extra mint if you are out of dill

Add sliced cherry tomatoes, thinly sliced radishes, or bell peppers for color and crunch

Sprinkle in feta, olives, or toasted pine nuts for a more substantial side dish

Stir in a pinch of dried oregano or sumac for a deeper Mediterranean flavor