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Easy Tzatziki


Tzatziki (pronounced Tsaht-ZEE-kee) is otherwise known as that yogurt and cucumber sauce you love at Greek or Mediterranean restaurants. It’s made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce or dip, often served with grilled meats, but it is wonderful as a dip for pita bread or raw vegetables or to mix in with grilled or roasted vegetables. This recipe is one I got while traveling in Spain – it  is delicious and really simple!


  • 3 Persian or ½ English hothouse cucumbers, cut into ¼-inch pieces
  • Kosher salt
  • 1 cup plain Greek yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, lightly crushed, but left whole
  • ¼ cup chopped mint


  • Toss cucumbers with a few generous pinches of salt in a small bowl; Release excess water by squeezing several times with your hands. Drain.

  • Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15–20 minutes; discard garlic. Stir in mint just before serving.

    1) Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.
    2) Add olives for garnish!
    2) Save time by washing the cucumber skin well and leaving the peel
    3) Make tzatziki in advance without the mint – cover well and chill, it will be good for 3 days

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