Greek-Inspired Tzatziki Salad Dressing
Here at The Wooden Skillet we love ALL the Greek flavors and after perfecting a homemade tzatziki sauce we knew we needed a version that could be used on all our favorite summer salads! We even have a delicious dairy-free tzatziki sauce, if that’s more your thing. It is light and refreshing and so easy to make!
Looking for More Salad Dressings?
If you love making your own as much as we do, you definitely need to try our Dill Pickle Ranch Dressing!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Greek yogurt – option to swap out for a dairy-free alternative, if desired.
- cucumber – we used an English cucumber, but feel free to use a regular cucumber.
- fresh herbs – fresh dill and mint leaves bring so much great flavor and are so much better than the dried options!
How To Make Tzatziki Salad Dressing
Step 1: Put all the dressing ingredients in a small food processor or blender (except the shredded cucumber). Blend until it reaches a smooth consistency.
Prep Ahead of Time
This simple dressing can easily be made ahead of time and stored in the fridge until ready to use!
Step 2: Transfer the blended mixture to a bowl and fold in the shredded cucumber. Serve or store for later!
Best Ways To Serve Tzatziki Salad Dressing
One of our all-time favorite ways to enjoy this homemade dressing is on our Cucumber Chickpea Salad! Such a great summer salad option. It would also be great on a Greek Chicken Salad, Gyro Salad or a Greek Cucumber Salad. Plus, it can double as a delicious dip for fresh veggies or pita bread!
Other Greek-Inspired Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Ingredients
- 1 cup plain Greek yogurt, sub dairy-free alternative
- 2 tablespoons fresh dill, chopped
- 1 tablespoon garlic, minced
- 2 teaspoons lemon juice
- 2 teaspoons fresh mint leaves, chopped
- 1 teaspoon lemon zest
- 1/2 – 3/4 teaspoon kosher salt, start with 1/2 teaspoon
- 1/8 teaspoon ground black pepper
- 1 cup English cucumber, shredded & moisture squeezed out
- 1-2 tablespoons water
Instructions
- Blend: Put 1 cup of yogurt, 2 tablespoons fresh dill, 1 tablespoon garlic, 2 teaspoons lemon juice, 2 teaspoons mint leaves, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper in a small food processor. Blend until smooth.
- Mix: Transfer the yogurt mixture to a small bowl and fold in the shredded cucumbers after squeezing all the moisture out with a paper towel or tea towel. Add 1 tablespoon of water at a time until you have reached your desired consistency (it is meant to be a thicker dressing).
- Serve: Enjoy in your favorite salad – we love it in our Cucumber Chickpea Salad!
Notes
- Storage: keep in an airtight container in the fridge for up to 1 week.
- Cucumbers/Consistency: we tested this recipe blending the cucumber right into the Greek yogurt mixture – while there weren’t the shredded pieces of cucumber anymore, the consistency was a bit grainy and too watery. Flavor and consistency was much better with this current method, even though there are pieces of cucumber in it!
- Dairy-Free: swap for a dairy-free plain yogurt alternative instead of classic Greek yogurt.
Leave a Rating & Comment