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Greek tzatziki in a bowl on a blue plate garnished with olives and mint.

Greek Tzatziki

  • Total Time: 40 minutes
  • Yield: 4 servings 1x


An authentic Greek tzatziki that pairs well with grilled meat and veggies


  • 1 English cucumber
  • 1 teaspoon salt
  • 800g Greek yoghurt, or soy yoghurt for a vegan version (1.8lbs)
  • 23 garlic cloves, minced
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • salt to taste
  • mint or dill
  • Kalamata olives, optional


  1. Wash and grate the cucumber. Place it into a sieve above a bowl and season it with 1 teaspoon salt. Let it sit for 30 minutes.
  2. After 30 minutes, squeeze as much of the water out of the cucumber as you can and discard the water. Combine the grated cucumber with the rest of the ingredients.
  3. Garnish with Kalamata olives and extra mint or dill and drizzle with additional olive oil.
  4. Serve at room temperature or slightly chilled.


Store in an airtight container in the fridge for up to 3 days.