Greek Tzatziki

I have always loved Tzatziki, but after my recent culinary tours in Greece I have fallen in love with it all over again. And nothing is better then fresh baked pita bread to dip into tzatziki drizzled with some great Greek EVOO and sprinkled with flaked sea salt.

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Greek Tzatziki

Rich and creamy Greek yogurt tzatziki, so delish for any of your Greek inspired meals.



16 ounces Greek yogurt strained

1 small cucumber

3 cloves garlic minced

23 tablespoons lemon juice or red wine vinegar

3 tablespoons extra virgin olive oil

sea salt & pepper

fresh dill


Start by straining the yogurt. If you have not tasted the yogurt in Greece it is much richer and creamier then ours in the US. I place my yogurt in a fine mesh strainer over a bowl and place in the refrigerator for at least one hour.

Peel and grate the cucumber using a box grater. Place the cucumber on paper towels and press out all the liquid. You may need to change the paper towels a few times.

In a medium bowl add the yogurt, cucumber, garlic, lemon juice, olive oil, salt and pepper, stir until well combined. Taste and adjust seasoning to your liking. Add some chopped fresh dill.

Serve in a bowl and drizzle some nice EVOO over the top. I like to sprinkle some flaked sea salt on top and garnish with fresh dill or parsley.

  • Author: Chef Shelly