Usually when it’s hot you don’t want to eat at all. That is why all Greek dinners generally begin in the late afternoon when the heat subsides. But cold, refreshing, silky tzatziki can be eaten with pleasure, even if the Athenian sun above you is at its zenith. The best partners are bread, potatoes and meat. In Greece, it is common to put many different snacks on the table before the main course. Some of them are very local and you won’t meet them anywhere else. But tzatziki will be on every table all year round.
- Prep time: 10 minutes
- Cook time: 5 minutes
- Serves: 4-6
- Difficulty: easy
- Course: appetizer
- Cookware: grater, knife, garlic press
- Cuisine: Greek
Ingredients
- 500 g Greek yogurt
- 3-4 cloves of garlic, peeled, squeezed using a garlic press
- 250 g cucumbers
- 1½ tsp dry oregano or fresh dill / mint
- 4 tbsp olive oil
- juice ½ of lemon
- salt
Cooking method
Step 1
Peel the cucumbers and finely chop. In a large bowl mix yogurt, cucumbers, garlic, oregano, olive oil. Add lemon juice and salt to taste.
My tips and tricks:
In Greece you’ll definitely have some warm corn bread to tzatziki. If you don’t find corn bread, you can use some fresh bread made from white wheat flour or make toasts from it as I sometimes do. You can increase or decrease the amount of garlic to your taste; the main thing is do not remove it completely. Garlic and yogurt are the foundation of tzatziki. And at the same time, garlic is useful against cold and vampires 😊
- 500 g Greek yogurt
- 3-4 cloves of garlic, peeled, squeezed using a garlic press
- 250 g cucumbers
- 1½ tsp dry oregano or fresh dill / mint
- 4 tbsp olive oil
- juice ½ of lemon
- salt
- Peel the cucumbers and finely chop. In a large bowl mix yogurt, cucumbers, garlic, oregano, olive oil. Add lemon juice and salt to taste.