• 1 pint plain yogurt
  • 1 large cucumber (English type if possible), peeled and seeded
  • 2 cloves garlic, finely minced
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • Salt and pepper, to taste


Drain the yogurt overnight in the refrigerator in a strainer that has been lined with cheesecloth. Chop cucumber finely and let drain on paper towels. To drained yogurt, add cucumber, garlic, oil and vinegar. Salt and pepper to taste. Refrigerate at least 1 hour to allow flavors to blend. Use as a topping on souvlakia or over meat filling as in a ""gyro"". Also a good dip with raw vegetables or crackers. (I find this tart enough without the vinegar. May also add finely chopped onion, green onion or chives. Also good with toasted pita bread.

Print this recipe

Submitted 6/13/05.
Source: The Grecian Plate
Submitted By: Joy Bowers
Tzadziki Sauce