Why You’ll Love This Cucumber Slices with Tzatziki
- It’s the ultimate refreshment. The cool crunch of the cucumber paired with the zesty, garlicky yogurt dip is a flavor and texture combination that’s hard to beat, especially on a hot day.
- It’s incredibly versatile. Serve it as a healthy snack, a light appetizer before a Greek feast, or even as a side dish next to grilled meats or a hearty salad. It fits in everywhere.
- You control the ingredients. By making the tzatziki yourself, you can adjust the garlic, dill, and lemon to your exact liking, ensuring it’s perfect for you every single time.
- It feels fancy but is secretly simple. Honestly, the most complicated part is grating a cucumber. It’s a dish that looks elegant and tastes complex, but comes together with minimal effort.
Ingredients & Tools
- 1 large English cucumber (or 2-3 smaller Persian cucumbers)
- 500 g thick Greek yogurt (full-fat for the best texture)
- 2-3 cloves garlic, finely minced or grated
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped fresh mint (optional, but lovely)
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper
Tools: A box grater, a fine-mesh strainer, a medium mixing bowl, a clean kitchen towel or several layers of paper towels, a sharp knife.
The quality of your ingredients really shines here. Using full-fat Greek yogurt gives the tzatziki a luxurious, creamy base that won’t weep, and fresh herbs make all the difference in the world compared to dried. A little goes a long way!
Serves: 4 as an appetizer | Prep Time: 20 minutes (plus 10 minutes resting) | Cook Time: 0 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why an English cucumber? They have thinner skins, fewer seeds, and a sweeter, less bitter flavor than standard cucumbers. You often don’t even need to peel them, which saves time and adds a nice color.
- The secret to non-watery tzatziki. It’s all about removing as much moisture as possible from the grated cucumber. If you skip this step, your beautiful dip will become a sad, watery pool. Trust me on this one.
- To mince or to grate the garlic? Grating the garlic on a microplane creates a fine paste that distributes its flavor more evenly throughout the dip, avoiding any sharp, pungent bites. It’s a small step with a big impact.
- Can I use low-fat yogurt? You can, but the texture will be thinner and less rich. Full-fat yogurt provides a stable, creamy canvas that holds up beautifully against the cucumber and lemon juice.
How to Make Cucumber Slices with Tzatziki
Step 1: Prepare the Cucumber for the Dip. First, we need to tackle the cucumber for the tzatziki. Take half of your large cucumber (or one of the smaller ones) and grate it on the large holes of your box grater. You’ll notice it creates a pile of fluffy, moist shreds. Place the grated cucumber into your fine-mesh strainer set over a bowl and sprinkle with a pinch of the salt. The salt will help draw out the water. Let it sit for about 10 minutes.
Step 2: Squeeze Out the Moisture. This is the most important step! After 10 minutes, take handfuls of the grated cucumber and squeeze it tightly over the sink or the bowl. You’ll be amazed at how much liquid comes out. For an even drier result, you can wrap the grated cucumber in a clean kitchen towel or several layers of paper towels and wring it out thoroughly. You want it to be as dry as possible. This ensures your tzatziki will be luxuriously thick and not watery.
Step 3: Combine the Tzatziki Base. In your medium mixing bowl, add the Greek yogurt, minced or grated garlic, olive oil, lemon juice, chopped dill, mint (if using), the remaining ½ teaspoon of salt, and pepper. Give everything a good stir with a spoon or spatula until it’s well combined. The mixture should look smooth and homogenous.
Step 4: Fold in the Cucumber. Now, add your thoroughly squeezed, dried grated cucumber to the yogurt mixture. Gently fold it in until it’s evenly distributed. You’ll see little green flecks throughout the creamy white yogurt—it’s starting to look the part! Taste it at this point. Does it need more salt? A bit more lemon for tang? Adjust the seasoning to your preference.
Step 5: Let it Rest. I know it’s tempting to dig in right away, but cover the bowl with plastic wrap and pop it in the refrigerator for at least 10-15 minutes. This resting time allows the flavors to meld together beautifully. The garlic will mellow slightly, and the herbs will infuse the yogurt. Honestly, it makes a world of difference.
Step 6: Slice the Remaining Cucumber. While the tzatziki is chilling, prepare your cucumber slices for serving. Take the remaining half (or cucumbers) and slice them into rounds, about ¼ to ½-inch thick. If you’re feeling fancy, you can also slice them on a slight diagonal for longer, elegant pieces. Arrange them on a serving platter.
Step 7: Assemble and Serve. Take the tzatziki out of the fridge. Give it one final stir. You can either serve the dip in a bowl in the center of the cucumber platter for people to help themselves, or you can be a little extra—which I always am—and place a small dollop of tzatziki directly onto each cucumber slice. Finish with a light drizzle of extra virgin olive oil and a tiny sprinkle of fresh dill or black pepper for a gorgeous presentation.
Serving Suggestions
Complementary Dishes
- Grilled Lamb Kebabs — The rich, savory flavor of lamb is a classic partner for the cool, acidic tzatziki. It cuts through the fat perfectly.
- A Simple Greek Salad — Keep the Mediterranean theme going with tomatoes, red onion, olives, and feta. It creates a vibrant and complete mezze platter.
- Lemon Herb Grilled Chicken — For a lighter main, the tzatziki acts as a fantastic sauce for juicy, herb-marinated chicken breasts or thighs.
Drinks
- A Crisp Greek White Wine — Look for an Assyrtiko; its high acidity and citrus notes are a dream match for the garlic and yogurt.
- Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate between bites and enhances the refreshing quality of the dish.
- A Light Lager — The crisp, clean bubbles of a good lager work wonderfully against the creamy texture and garlicky punch.
Something Sweet
- Baklava — The honey-soaked, nutty flakiness of baklava provides a sweet and rich contrast that ends the meal on a high note.
- Fresh Figs with Honey — Simple, elegant, and not too heavy. The natural sweetness complements the savory notes you’ve just enjoyed.
- Lemon Sorbet — A scoop of tangy, bright sorbet is the ultimate palate cleanser and a wonderfully light way to finish.
Top Mistakes to Avoid
- Mistake: Not removing enough cucumber water. This is the number one reason for a failed tzatziki. A watery dip is disappointing and dilutes all the lovely flavors you worked so hard to build.
- Mistake: Using old, bitter garlic. Garlic that has started to sprout can have a very sharp, unpleasant heat. Taste a tiny piece of your garlic first—it should be pungent but not unpleasantly spicy.
- Mistake: Skipping the rest time. Serving the tzatziki immediately means the flavors haven’t had a chance to get to know each other. The garlic will be overpowering, and the dip will taste disjointed.
- Mistake> Over-stirring after adding the cucumber. You want to fold it in gently. Aggressive stirring can sometimes make the yogurt a bit thin or cause the cucumber to release more water.
Expert Tips
- Tip: Make it ahead. Tzatziki actually gets better after a few hours, or even overnight, in the fridge. The flavors meld and deepen beautifully. Just give it a good stir before serving.
- Tip: Toast your pita. If you’re serving pita bread on the side, cut it into wedges and toast it in the oven until crisp. It adds a wonderful textural contrast to the creamy dip and cool cucumber.
- Tip: Get creative with garnishes. Beyond a drizzle of oil, try a sprinkle of smoked paprika, sumac for a lemony tang, or some toasted pine nuts for a bit of crunch.
- Tip: Use it as a sauce. Don’t just relegate this to a dip! It’s fantastic as a sauce for falafel wraps, dolloped on top of baked potatoes, or as a condiment for burgers instead of mayo.
FAQs
Can I make this recipe dairy-free?
Absolutely! The trick is to find a thick, plain, unsweetened vegan yogurt. Coconut yogurt can work, but be aware it will impart a slight coconut flavor, which isn’t necessarily a bad thing! Cashew or almond-based yogurts are more neutral. Just make sure they are very thick, and you may need to adjust the seasoning a bit more at the end.
How long will homemade tzatziki keep in the fridge?
It will keep beautifully for about 3-4 days in an airtight container. You might notice a little liquid separates on top after a day or two—this is normal. Just give it a good stir before you use it. The garlic flavor will intensify a little over time, which I personally love.
Can I use dried dill instead of fresh?
You can, but fresh is really best here. If you must use dried, use about one-third of the amount (so about 2 teaspoons), as dried herbs are more potent. The flavor profile will be different—dried dill is sharper and less bright—but it will still be tasty. Let it sit for a bit longer to allow the dried herbs to rehydrate and soften.
My tzatziki turned out too garlicky. How can I fix it?
It happens to the best of us! The easiest fix is to simply make more of the yogurt base without garlic and mix it in. Double the yogurt, olive oil, lemon, and herbs (minus the garlic) and stir it into your existing batch. This will dilute the garlic punch and give you more dip, which is never a bad thing.
What’s the best way to slice the cucumber for serving?
For easy dipping, simple rounds are perfect. If you want to get fancy, you can use a mandoline to create very thin, almost translucent slices that you can fold into little cups. For a crudité platter, you can also cut the cucumber into long, thin spears. The key is a uniform thickness so they all have a similar satisfying crunch.
Cucumber Slices With Tzatziki
Whip up the ultimate refreshing snack! My easy homemade tzatziki with crisp cucumber slices is perfect for hot days. A simple, healthy appetizer that's big on flavor.
Ingredients
Ingredients
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1 large English cucumber (or 2-3 smaller Persian cucumbers)
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500 g thick Greek yogurt (full-fat for the best texture)
-
2-3 cloves garlic (finely minced or grated)
-
1 tablespoon extra virgin olive oil (plus more for drizzling)
-
1 tablespoon fresh lemon juice
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2 tablespoons fresh dill (finely chopped)
-
1 tablespoon fresh mint (finely chopped (optional, but lovely))
-
½ teaspoon sea salt (plus more to taste)
-
¼ teaspoon freshly cracked black pepper
Instructions
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Prepare the Cucumber for the Dip. First, we need to tackle the cucumber for the tzatziki. Take half of your large cucumber (or one of the smaller ones) and grate it on the large holes of your box grater. You'll notice it creates a pile of fluffy, moist shreds. Place the grated cucumber into your fine-mesh strainer set over a bowl and sprinkle with a pinch of the salt. The salt will help draw out the water. Let it sit for about 10 minutes.01
-
Squeeze Out the Moisture. This is the most important step! After 10 minutes, take handfuls of the grated cucumber and squeeze it tightly over the sink or the bowl. You'll be amazed at how much liquid comes out. For an even drier result, you can wrap the grated cucumber in a clean kitchen towel or several layers of paper towels and wring it out thoroughly. You want it to be as dry as possible. This ensures your tzatziki will be luxuriously thick and not watery.02
-
Combine the Tzatziki Base. In your medium mixing bowl, add the Greek yogurt, minced or grated garlic, olive oil, lemon juice, chopped dill, mint (if using), the remaining ½ teaspoon of salt, and pepper. Give everything a good stir with a spoon or spatula until it's well combined. The mixture should look smooth and homogenous.03
-
Fold in the Cucumber. Now, add your thoroughly squeezed, dried grated cucumber to the yogurt mixture. Gently fold it in until it's evenly distributed. You'll see little green flecks throughout the creamy white yogurt—it's starting to look the part! Taste it at this point. Does it need more salt? A bit more lemon for tang? Adjust the seasoning to your preference.04
-
Let it Rest. I know it's tempting to dig in right away, but cover the bowl with plastic wrap and pop it in the refrigerator for at least 10-15 minutes. This resting time allows the flavors to meld together beautifully. The garlic will mellow slightly, and the herbs will infuse the yogurt. Honestly, it makes a world of difference.05
-
Slice the Remaining Cucumber. While the tzatziki is chilling, prepare your cucumber slices for serving. Take the remaining half (or cucumbers) and slice them into rounds, about ¼ to ½-inch thick. If you're feeling fancy, you can also slice them on a slight diagonal for longer, elegant pieces. Arrange them on a serving platter.06
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Assemble and Serve. Take the tzatziki out of the fridge. Give it one final stir. You can either serve the dip in a bowl in the center of the cucumber platter for people to help themselves, or you can be a little extra—which I always am—and place a small dollop of tzatziki directly onto each cucumber slice. Finish with a light drizzle of extra virgin olive oil and a tiny sprinkle of fresh dill or black pepper for a gorgeous presentation.07
