Tatziki, cold cucumber and yogurt sauce Recipe
Tatziki, cold cucumber and yogurt sauce
Flavors of Greece
Total time: less than 15 minutes

Prep. time: 10 minutes
Waiting time: 1 hour
Cooking time: None

Difficulty: Easy
Chef's Note
This simple recipe is often served in Greece as an hors-d'oeuvre with rustic bread, or as a sauce for eggplant, fried zucchini or grilled fish.

Depending on the region, tzatziki is given a more acidic tang by adding half a teaspoon or so of vinegar or lemon juice; personally, I prefer it to make it more mellow with a tablespoon of mayonnaise - it's a matter of taste.

Generally no pepper is added though some people add a pinch of dill.

Serve it as a dip with crudités.

- 1/2 Cucumber, peeled, seeded and finely chopped
- 500 ml / 2 cups yogurt1 tbsp. olive oil
- 1 clove of garlic, minced
  1. Sprinkle the chopped cucumber with a generous pinch of sea salt and let it drain for a few minutes (a food processor is not recommended for chopping a large amount of cucumber since it will then have to be drained in a strainer);
  2. combine all the ingredients;
  3. refrigerate until serving time.
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