•We studied the effect of packaging with citrus extract and natamycin on a deli salad.•Addition of citrus extract improved the taste and odour of salad kept under vacuum.•Salad’s shelf-life in air was extended (>10days) using citrus extract–natamycin.•The presence of citrus extract did not negatively influence the taste of salad. The effect of packaging (aerobic and vacuum) either with citrus extract, natamycin individually added, or the combination of two, was studied on the shelf-life of a Greek traditional deli salad “Tzatziki” during storage under refrigeration (4°C). Irrespective of the packaging conditions and treatments, yeasts populations of approximately 4.0–6.5logcfu/g were recorded in the microflora of the salad, whereas the Pseudomonas spp. populations were lower (2–3logcfu/g). Tzatziki’s overall flavour was better under vacuum, and of all the treatments examined, the addition of citrus extract, and to a letter extent the combination with natamycin, improved the taste and odour (fruity, pleasant, refreshing with reduced garlic typical flavour) of Tzatziki salad. The shelf-life of Tzatziki was extended by ca. >10days (citrus extract, citrus–natamycin) and 5–6days (natamycin, citrus and citrus–natamycin) under aerobic or vacuum, respectively, as compared to the control sample.