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A bright bowl of creamy Tzatziki Cucumber Salad with fresh dill, red onion, and a sprinkle of black pepper.

Dreamy Tzatziki Cucumber Salad Lunch Bowl

A refreshing and satisfying salad that deconstructs the classic Greek tzatziki dip into a main course. It features crisp, crunchy cucumbers and sharp red onion tossed in a rich, creamy, and garlicky Greek yogurt dressing brightened with fresh dill and lemon.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers, diced into 1/2-inch cubes
  • 1 teaspoon Kosher salt, plus more to taste
  • 1 cup full-fat plain Greek yogurt
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup red onion, finely diced
  • 1-2 cloves garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Freshly cracked black pepper, to taste

Equipment

  • Large mixing bowl
  • Colander
  • Chef's knife
  • Cutting board
  • Whisk
  • Measuring cups and spoons
  • Paper towels

Method
 

  1. Place the diced cucumbers in a colander set over a bowl. Sprinkle with 1 teaspoon of kosher salt and toss to coat. Let sit for at least 30 minutes to draw out excess water.
  2. After 30 minutes, gently pat the cucumbers dry with paper towels to remove remaining moisture and salt.
  3. While the cucumbers are draining, prepare the dressing. In a large mixing bowl, whisk together the Greek yogurt, chopped dill, minced garlic, lemon juice, and olive oil until smooth.
  4. Season the dressing with black pepper and a small amount of additional salt if needed, keeping in mind the cucumbers are already salted.
  5. Add the drained, dried cucumbers and the diced red onion to the bowl with the dressing.
  6. Gently fold all ingredients together until everything is evenly coated.
  7. For best results, cover the bowl and chill in the refrigerator for at least 15-20 minutes to allow the flavors to meld before serving.

Notes

For the best texture, do not skip salting and draining the cucumbers; this is crucial to prevent a watery salad. Use full-fat Greek yogurt for the creamiest, richest dressing. Fresh dill is highly recommended over dried for its vibrant flavor. For variations, add protein like grilled chicken, canned tuna, or chickpeas. Crumbled feta cheese, Kalamata olives, or cherry tomatoes also make excellent additions. The salad can be stored in an airtight container in the refrigerator for up to 3 days.