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

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 5

Course: Mediterranean, Side Dish

Cuisine: American

Calories: 70

Ingredients Equipment Method Notes

Ingredients

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

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

Method

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.
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.
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.
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

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.