Turkish Yogurt Cucumber Salad (Cacık)
Türkischer Joghurt-Gurkensalat (Cacık)
AI photoCool and creamy yogurt salad with cucumber, garlic and fresh dill — ready in 5 minutes, perfect as a side or light lunch.
Cacık is the Turkish original behind Greek tzatziki — and honestly the better recipe. Creamy skyr or yogurt, fresh cucumber, garlic and dill: ready in 5 minutes, and far more versatile than its reputation suggests.
As a side with grilled meat, a dip with flatbread, a light lunch or a sauce for chicken, falafel and shakshuka — Cacık works everywhere. We use skyr instead of full-fat yogurt to boost the protein content.
Ingredients
- 300 g skyr or Greek yogurt (10% fat)
- 1 cucumber (approx. 250 g)
- 2 garlic cloves, finely pressed
- 2 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt and white pepper
- Optional: fresh mint, chilli flakes
Shop key ingredients:
Method
- Coarsely grate or finely dice the cucumber. Toss with a pinch of salt and leave for 5 minutes.
- Squeeze cucumber well in a cloth or sieve — this removes water and prevents a watery dip.
- Mix skyr, garlic, dill, olive oil and lemon juice in a bowl.
- Fold in the squeezed cucumber.
- Season with salt and white pepper. Serve chilled.
- Keeps covered in the fridge for 2 days — gets more flavourful over time.
Kitchen note: Squeezing out the cucumber is the most important step — don't skip it.