Creamy Tzatziki Cucumber Salad (Greek Yogurt, No Mayo)

Cool, creamy, and bright — this Creamy Tzatziki Cucumber Salad takes Persian cucumbers and turns them into the kind of side dish you’ll fight for at the table. Think tangy vegan “Greek yogurt,” lots of dill, and a crisp crunch that says summer picnic or weeknight rescue.

I’ll walk you through the full vegan recipe, equipment, servings, calories, tips, and a few cheeky tricks I actually use. Ready? 

Why this version works

I switched to plant-based Greek-style yogurt here so the dish stays 100% vegan while keeping that classic tzatziki tang. Roasted or grilled mains pair beautifully with this salad, and it stays fresh for lunches or potlucks. Bold fact: you don’t need mayo to get creamy — the yogurt does the job.

Ever wondered why store-bought tzatziki sometimes tastes bland? A little fresh lemon and the right amount of garlic fix that instantly.

Quick recipe Info

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Course: Salad / Side Dish
• Cuisine: Mediterranean
• Servings: 4
• Estimated calories per serving: ~70 kcal (approximate)

Ingredients (for 4 servings — vegan)

• 2 Persian cucumbers, thinly sliced (about ¼” thick)
• ⅓ cup red onion, thinly sliced (about ¼ of an onion)
• ½ cup plain plant-based Greek-style yogurt (soy or coconut-based; use thicker Greek-style for best texture)
• 1 Tbsp lemon juice (fresh)
• 1 Tbsp olive oil
• 1 clove garlic, minced (or ½ tsp garlic powder if you prefer milder)
• 2 Tbsp fresh dill, chopped
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper

Bold tip: choose a dense, Greek-style vegan yogurt — it gives the salad body and keeps it from becoming watery.

Equipment you’ll need

• Sharp knife and vegetable peeler (optional)
• Mandoline slicer (optional but helpful for even cucumber slices)
• Large mixing bowl
• Measuring spoons and cups
• Spatula or tongs

You don’t need a blender or food processor. That’s right — no extra cleanup. FYI: a mandoline gives a nicer texture, but your knife works perfectly.

Step-by-step instructions for Creamy Tzatziki Cucumber Salad

1. Make the dressing

In a bowl, mix the plant-based Greek-style yogurt, minced garlic, chopped dill, lemon juice, olive oil, salt, and black pepper. Stir until smooth. Taste and tweak the salt or lemon — balance matters.

2. Slice the cucumbers & onions

Thinly slice the cucumbers (use a mandoline or a steady hand). Add the sliced cucumbers and red onion to a large bowl.

3. Toss and finish

Pour the dressing over the cucumbers and onions. Toss until the salad coats evenly. Taste and adjust salt or lemon if needed.

4. Serve immediately

Serve right away for the crispest texture. You can chill it for 10–15 minutes if you prefer it extra cold.

Bold serving suggestion: garnish with extra dill or a sprinkle of lemon zest for a bright finish.

Notes & pro tips

• Thickness matters: if your yogurt runs thin, strain it in a cheesecloth for 30–60 minutes to thicken. I do this when I use coconut-based yogurts that sometimes run watery.
• Avoid watery salad: pat cucumbers dry on a towel before tossing to prevent dilution of the dressing.
• Garlic intensity: raw garlic adds zing. If you don’t like sharp garlic, mince and let it sit 5 minutes, or use a tiny pinch of garlic powder.
• Mandoline trick: slice cucumbers at 1/8–1/4″ for the best mouthfeel. Too thin and they get mushy; too thick and the salad feels clunky.
• Make ahead: assemble and refrigerate for up to 4 hours. After 4 hours, slices soften but still taste great. Never make more than 8–12 hours ahead unless you like soggy cucumbers (no judgement).

TRY This-

5 Minute Recipe – Korean Spicy Cucumber Salad

Variations (all vegan-friendly)

• Herb swap: Use mint instead of dill for a fresh twist. Mint gives a bright, Middle-Eastern vibe.
• Lemon zest: Add ¼ tsp lemon zest for extra citrus pop.
• Creamier: Fold in 2 tbsp unsweetened coconut cream for added richness (still vegan).
• Add heat: Stir in a pinch of red pepper flakes or a drizzle of harissa for smoky warmth.
• Protein boost: Toss in a handful of cooked chickpeas for a heartier side.

Want feta? Use a vegan feta crumble—plant-based feta gives that salty tang without dairy.

Storage & reheating

• Fridge: Store in an airtight container for up to 2 days. The salad tastes best within the first day.
• Avoid freezing: Don’t freeze cucumbers; they release water and lose texture.
• Refresh after chilling: If the dressing separates or the cucumbers release water, drain a little liquid and whisk the dressing again before tossing.

Pro tip: store the dressing separately if you plan to keep leftovers longer — this keeps cucumbers crisp.

Nutrition & calorie breakdown 

I calculated a friendly estimate so you can plan meals:

• Total calories (whole recipe): ~280–300 kcal
• Calories per serving (4 servings): ~70–75 kcal

Rough macro notes: Most calories come from the olive oil and the plant-based yogurt. The cucumbers add volume and hydration with minimal calories. If you add vegan feta or avocado, expect calories to rise accordingly. IMO, keep avocado on the side if you’re counting calories — it’s delicious but adds fat.

Serving ideas & pairings

This salad makes a perfect side for Mediterranean mains. Try it with:

• Falafel & pita — the creaminess plays nicely with crunchy falafel.
• Grilled veggies or a grain bowl — adds freshness and contrast.
• Vegan gyros or kebabs — it acts like a light sauce and keeps things bright.
• BBQ mains — it cools the palate after smoky flavors.

Want to serve it as a main? Toss with quinoa and chickpeas for a light, protein-packed salad bowl.

Comparison: Tzatziki cucumber salad vs. other cucumber salads

• Creamy vs. vinaigrette: This tzatziki-style salad uses yogurt for creaminess, whereas many cucumber salads use vinegar and oil for tang. Creamy tzatziki feels richer and more filling.
• Greek-style vs. Asian cucumber salad: Asian cucumber salads lean on rice vinegar, soy, and sesame. Tzatziki centers on dill, garlic, and lemon. Both taste great, but they suit different mains.
• No mayo here: This recipe stays no mayo and 100% vegan by using plant yogurt — so you get that creamy texture without egg-derived mayo.

FAQs 

Q: Can I use regular cucumbers instead of Persian?
A: Yes. Persian cucumbers taste crisper and have fewer seeds, but thinly sliced English or Kirby cucumbers work fine.

Q: Is Greek-style vegan yogurt necessary?
A: I recommend it. Greek-style yogurt has the density you want. If you only have regular vegan yogurt, strain it to thicken.

Q: Can kids eat this?
A: Totally. Reduce or omit garlic if they dislike it.

My Final thoughts

This Creamy Tzatziki Cucumber Salad keeps things simple, fast, and vegan-friendly. It adds bright, creamy balance to heavier mains and doubles as an easy, low-calorie snack. You’ll make it again when you crave freshness that actually fills you up.

So, will you try the mandoline trick, or are you a knife purist? Either way, send me a pic — I love seeing what people make.