Tzatziki Toast and Grilled Cucumbers

Tzatziki toast is a playful twist on traditional tzatziki (a Greek yogurt dip infused with garlic, cucumber, dill, and lemon), but served in a way you might not expect: slathered over crispy toast and topped with smoky grilled cucumbers. It's as "cool as a cucumber"-literally!

This recipe hits the sweet spot- light and refreshing enough for the hottest summer days, yet satisfying enough to stand in as a full meal. The contrast of cool, creamy tzatziki with warm, grilled cucumber? It works!

Short on time? Store-bought tzatziki is totally fine. But if you can, make it from scratch-especially when cucumbers are in peak season and full of flavor. It's quick, easy, and completely worth it. No sweating required.

What you'll need

A simple ingredient list- we promise. The cucumbers are serving double duty here (some will be grated, while others will be grilled), so it's best to choose in-season cucumbers for the freshest taste.

• Greek yogurt Full-fat, whole milk works best, but you can use reduced-fat (not zero-fat, thoughthe taste will be lost). Creamy labneh is a great substitute.
• Lemon Adds brightness to the dip.
• Dill Summery and fresh, dill is the solid cucumber companion. Plus, those little green specks make us happy. You can add a touch of mint instead, but don't overdo the mint; it can overpower the tzatziki. While you can certainly use dried dill, we find that dried dill lacks flavor when compared to fresh.
• Garlic Provides a punchy, savory kick. We go easy on the garlic with one small clove. You can add more or less to taste.
• Extra-virgin olive oil Rounds everything out with richness and a touch of fruity depth. It also helps create a smooth, luxurious texture.
• Cucumbers English or Hothouse cucumbers are best because they have less water and seeds than other varieties, but you can choose any cucumber you have on hand. No matter which cucumber you use, always grate it, then squeeze out the excess moisture using a clean kitchen towel or paper towels. This keeps your tzatziki thick, creamy, and not runny. We also like to scoop out the seeds with a spoon to cut down on the moisture. To substitute, you can top the toast with grilled zucchini.
• Bread Thick, rustic breads work well here. Think sourdough, whole wheat, or a country loaf.

Full ingredient list can be found in the recipe card below.

Step-by-step instructions

Making tzatziki toast at home is as easy as mixing all the ingredients in a bowl. For the grilled cucumber, you don't even need a grill- you can grill them right on the stove with a grill pan (to get those nice grill marks), or use another skillet over high heat.

Step 1. Cut the cucumber, and scoop out the seeds with a spoon. Step 2. Grate the cucumber (look how watery!) using a box grater, food processor, or by hand with a sharp knife. Step 3. Using a kitchen towel, squeeze as much water out of the cucumbers as you can. Step 4. Add the drained cucumbers to a bowl with the remaining tzatziki ingredients.

Step 5. Mix well to combine. Steps 6 and 7. Cut the cucumbers into quarters, drizzle with olive oil, salt & pepper, then grill for about 7 minutes or until grill marks appear and the cucumber is slightly soft but still crisp. Step 8. Toast the bread, then layer the tzatziki, followed by the grilled cucumbers, and season to taste with additional salt, pepper, lemon zest, or olive oil.

Full instructions can be found in the recipe card below.

Expert tip

After grating the cucumber, squeeze out as much water as possible. Cucumbers are full of moisture, and skipping this step will leave you with a watery tzatziki instead of a thick, creamy one.

Swaps

Try adding smoked salmon to the toast for a brunchy feel. Better yet, top with a jammy or poached egg for added protein. If you like things a little spicy, you can drizzle the finished toast with chili crisp or sprinkle some crushed red pepper on top. Lastly, for added saltiness, finish the toast with crumbled fetabriny capers or a dash of zaatar.

If too much cucumber isn't your thing, you can top the tzatziki toast with any grilled vegetable of your choosing. Zucchini or eggplant would go perfectly, or crack open a jar of roasted red peppers and layer a few on top.

Storage and prep

Homemade tzatziki can be made in advance. In fact, it tastes even better as it sits. If preparing in advance, mix all your ingredients, then store in an air-tight container for up to 4 days in the fridge. Before serving, give the tzatziki a mix and freshen it up by adding a small drizzle of olive oil on top along with some more fresh dill.

Prepare the toast only when you are ready to serve it, as the bread will get mushy. The same goes for the grilled cucumbers- also best right off the grill, as they will turn mushy the longer they sit.

Serving suggestions

Tzatziki toast can be served as a main dish for lunch, a light snack, or an appetizer (especially if you make mini toasts/crostini). Below are a few ways you can serve your toast.

• Offer as part of a toast board with other toppings (avocado, smoked salmon, soft cheese). Instead of toast, you can opt for crostini (we like to use a French baguette for this) or you can use store-bought mini flatbreads, pita, or naan.
• Garnish with fresh herbs or microgreens to elevate your presentation.
• Serve with a classic brunch cocktailfresh lemonade or a homemade bubbly beverage.

Jenn's Signature Serve

Tzatziki Toast + Grilled Cucumbers + Smoked Paprika

Kitchen questions

Can we use raw cucumber instead of grilled?

Of course, to save yourself time (and a little clean-up), you can top your toast with freshly sliced cucumber or any other raw veggies that you prefer.

What can we do with leftover tzatziki?

Leftover tzatziki is incredibly versatile and can be used in a variety of ways beyond toast and dip. Spread it on sandwiches, wraps, or burgers in place of mayo for a fresh, tangy twist. It also makes a great topping for grilled meats, roasted vegetables, or grain bowls.

These recipes are also light and suited to warm weather days!