I needed to put my two cents. I am from Istanbul and have eaten thousands of cacik in hundreds of Turkish places in my life. Cacik is supposed to have water in it, more liquid-er than your recipe, but a bit thicker than ayran. I mean it is not thick in consistency like a dip. It is a bit watery, which is why people drink it like a soup on the side in individual small bowls. And there is also a little bit olive oil dribbled on top of it at the very end.
Allea, this is the method I use for making cacik. I find Greek yoghurt just tops it off perfectly... so creamy and delicious...
I didn't use the quantities right, I just piled it in and it was great! I used mint because that's how I had it in Keffalonia. It was really quick to make, I didn't leave the cucumber to sit in the colander; I just squeezed it. This could be nice in a salad and I'm going to try it in sarnies :)