Tzatziki Recipe: Greek Cucumber Yogurt Sauce

We continue with simple and light recipes for the hot weather, and this one is also refreshing! The best thing would be to take it cold just out of the fridge, helping to lower the heat. We discovered this recipe during a trip to its country of origin. Since then, it has been a must on the summer table.


  • 2 Greek/Creamy yogurts
  • 1 cucumber, grated, crushed, chopped
  • Mint (optional)
  • 2 garlic cloves
  • Salt and pepper
  • 1 tablespoon of virgin olive oil

How to Make It:

Let’s start with the cucumber, since it needs a little more time. Cut or grate the cucumber, add salt and let it rest for about 2 hours in a mesh to let the water out. Then dry it with absorbent paper.

In this case, take part of the yogurt to crush it and please those who do not like ‘little pieces’ in it, but this is optional (even better to avoid it). Taking advantage of this, add the garlic and olive oil.  Once crushed to taste, add the rest of the yogurt. Why haven’t we mixed it all? Because the consistency would be very liquid and we want it to be creamy. If you want it to be even more refreshing, add some fresh mint, if not add salt and pepper to taste.

Now that you have your tzatziki, leave it in the fridge to cool down until serving time, it will be much better if you let it rest for a day. On this occasion we use it as an appetizer served with raw carrot sticks, it is also eaten as a salad or as an accompaniment to both meat and grilled fish.


salsa griega pepino tzatziki

About the author