Barley Free Coconut Yogurt Cucumber Tzatziki
Creamy, garlicky, and loaded with fresh herbs, this tzatziki delivers everything you love about the classic Greek dip without a drop of dairy. The secret to getting that thick, luscious texture is twofold: starting with a good-quality plain coconut yogurt and taking the time to properly squeeze the grated cucumber until it's nearly dry — skip that step and you'll end up with a watery sauce instead of a proper dip. Apple cider vinegar adds just the right amount of brightness to balance the richness of the coconut base, while fresh dill and optional mint keep every bite tasting clean and vibrant. Traditional tzatziki recipes are naturally free of barley and grain-based additives, but store-bought versions can sometimes sneak in thickeners or flavor enhancers worth scrutinizing — making a batch from scratch with these straightforward ingredients is the easiest way to stay confident about what's in your bowl. Serve it piled into a dish with a generous drizzle of olive oil and a scatter of fresh dill, and it looks impressive enough for a dinner party spread. It also keeps well in the fridge for a couple of days, so it's just as useful as a quick weeknight condiment alongside roasted vegetables or grilled proteins.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp fine sea salt, divided
- 1 cup plain coconut yogurt, thick (unsweetened, no gums or additives)
- 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint leaves, finely chopped (optional)
- 1 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
- sliced cucumber or raw vegetables, for dipping (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a small bowl. Toss with 1/4 tsp of the salt and let stand for 20–30 minutes, until the cucumber has released most of its liquid.
- 2
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains — the cucumber should feel almost dry to the touch.
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