Authentic Greek Tzatziki

  • Difficulty: Easy

While in Athens I took a 4 hour cooking class at “The Greek Kitchen” and learned to make this delicious tzatziki, the best I ever tasted, along with several other traditional Greek specialties and a trip to the market (butcher, fish, and produce markets ). It's so simple to make and is a great appetizer dip for dolmades, raw vegetables, or as a sauce over chicken or vegetables. I’m working on updating the blog with the other specialties so please standby . 😋


  • 1 English cucumber, peeled, grated & liquid squeezed out
  • 1 pinch salt
  • 1/3 large clove garlic, finely grated
  • 3 Tablespoons white wine vinegar
  • 2 Tablespoon EVOO
  • 2 cups Greek yogurt, full fat
  • pepper to taste
  • 1/4 bunch dill finely chopped (optional)



    1. Using a cheese grater on the large blade side, grate the cucumber.  Put in a bowl and add a pinch of kosher salt and 1 Tablespoon white wine vinegar. Toss together and set aside to release the liquid.
    2. In the meantime, combine the yogurt, 1/3 of garlic clove (grated), 2 Tablespoons of remaining white wine vinegar and 2 Tablespoons of EVOO. Mix until creamy and well combined.
    3. Place the shredded cucumber into a clean dish towel and squeeze with your hands to release all the liquid through the towel. Add the strained cumbers to yogurt and discard the liquid.
    4. Add salt & pepper to taste.
    5. Mix in the optional chopped fresh dill. Refrigerate until ready to serve.

    Notes: Our original recipe was from the class I took in Greece however we found a better recipe and prefer it to the original posting.  In the class we omitted the carrot and I omitted it as well for this posting because I prefer Tzatziki without carrot. Feel free to add it as original recipe states.

    “The Greek Kitchen”

    Athens, Athinas 36, Athina 105  51, Greece


    Recipe updated & adapted from Akis Petretzikis.

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