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)
- 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.
- 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.
- 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.
- Add salt & pepper to taste.
- 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.