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 just 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.
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What you'll need
A simple ingredient list- I 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, though - the taste will be lost). Creamy labneh is a great substitute.
- Lemon- Adds brightness to the dip.
- Dill- Summery and fresh, dill is the perfect cucumber companion. Plus, those little green specks just make me 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, I find that dried dill lacks flavor when compared to fresh.
- Garlic- Provides a punchy, savory kick. I go easy on the garlic with just 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. I 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, be sure to 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.
Variations
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 feta, briny 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 simply 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 (I 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 cocktail, fresh lemonade, or a homemade bubbly beverage.
Jenn's Signature Serve
Tzatziki Toast + Grilled Cucumbers + Smoked Paprika
Frequently asked questions
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.
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.
More summer recipes
These recipes are also light and perfect for warm weather days!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Tzatziki Toast with Grilled Cucumbers
Equipment
- grill pan, BBQ, or skillet
- box grater, food processor, or sharp knife
- kitchen towel or paper towels for draining the cucumber
Ingredients
For the Tzatziki Toast
- 1 cup plain Greek yogurt (whole milk preferred or at least 2%)
- ½ large cucumber, grated and squeezed (about a ⅓ cup after draining) *see instructions for grating and squeezing
- 1 small garlic clove, minced
- ½ teaspoon lemon zest
- ½ tablespoon freshly squeezed lemon juice
- 1-2 teaspoon olive oil
- 1 tablespoon fresh dill, chopped (or 2 teaspoon dried)
- Kosher or fine sea salt to taste
- freshly ground black pepper to taste
- 4 slices thick rustic bread (such as sourdough or country loaf), toasted
For the Grilled Cucumbers
- 1 large cucumber or 5-6 mini cucumbers
- 1-2 teaspoon olive oil
- Kosher or fine se salt and freshly ground pepper to taste
Instructions
For the Tzatziki
- Prepare the cucumber: Using the large holes of a box grater (or the shredding attachment on a food processor), grate the cucumber- you should end up with about ½ to ⅔ cup. Transfer the grated cucumber to a clean tea towel (or a few layers of paper towel) and squeeze out as much liquid as possible over a bowl. After draining, you should have about ¼ to ⅓ cup of cucumber.
- In a medium bowl, mix the yogurt, drained cucumber, garlic, lemon juice and zest, olive oil, dill, salt, and pepper. Stir until the ingredients are well combined. Refrigerate until ready to use.1 cup plain Greek yogurt (whole milk preferred or at least 2%), ½ large cucumber, grated and squeezed (about a ⅓ cup after draining), 1 small garlic clove, minced, ½ teaspoon lemon zest, ½ tablespoon freshly squeezed lemon juice, 1-2 teaspoon olive oil, 1 tablespoon fresh dill, chopped (or 2 teaspoon dried), Kosher or fine sea salt to taste, freshly ground black pepper to taste
For the Grilled Cucumbers
- Cut the cucumbers in half crosswise. If the skin feels tough, peel a bit off; otherwise, no need to peel. Using a small spoon, scoop out the seeds and discard. After removing the seeds, cut each half lengthwise into halves or quarters, depending on thickness. You should end up with 8 to 12 long slices. *If using mini cucumbers, simply slice them in half lengthwise. Drizzle with olive oil, salt, and pepper.1 large cucumber or 5-6 mini cucumbers, 1-2 teaspoon olive oil, Kosher or fine se salt and freshly ground pepper to taste
- Heat a grill or grill pan over high heat. Place the cucumbers cut-side down and grill for about 7 minutes, flipping halfway through. They should be tender with a bit of crunch remaining. Remove from the heat and set aside.
Assembling the Toast
- Lay out the toast and spread a thick layer of tzatziki over each slice. Top with 2-3 pieces of grilled cucumber. Drizzle with olive oil, add a bit of lemon zest, and season with salt and pepper to taste. Serve immediately.4 slices thick rustic bread (such as sourdough or country loaf), toasted
Notes
- Tzatziki becomes more flavorful as it sits. Make it in advance so you have it ready for your toast. It can be stored in the fridge for up to 4 days.
- If you can find mini cucumbers, they are the perfect size for grilling!
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Beau Elgin says
Cucumbers on toast? That was my first thought but I was intrigued and wow I'm glad I was feeling curious because this is so delicious! Something different. Great recipe!
Jennifer says
Crazy combo right? We love them too! Thanks for giving it a try.