I love Tzatziki and make it pretty often in the summer. It’s so refreshing, a perfect way to balance spicy dishes or meats coming off a barbecue grill. After making it in many different ways, I’ve decided on a recipe: I chose to use kirby cucumbers because the regular or garden cucumbers can be watery and flavorless (at least in NY). I specified Fage yogurt because it is my favorite yogurt and I would not use any other yogurt to make Tzatziki. If you want to try other yogurts, use a strained yogurt or ones as thick as Fage. American yogurts are too loose and will not work.


Jessica’s Tzatziki
~serves 2-3 as appetizer or side

  • 2 kirby cucumbers, thinly sliced with a mandolin (yields a bit more than 1 cup)
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • 1 (7 oz) container Fage 2% yogurt
  • Salt and pepper to taste

1. Sprinkle kosher salt over the kirby slices and let sit for 30 minutes.
2. Drain and pat dry with paper towels.
3. Add garlic, dill, and yogurt. Stir together and rest in the fridge for 20 minutes.
4. Season (taste the tzaziki before seasoning because you’ve already salted the cucumbers) and serve immediately.

*note: This is a reasonable portion to eat in one sitting with 2-3 people so you should try to finish it. Leaving it in the fridge overnight is ok but sometimes the cucumbers will let out more water.

posted by jessica at 10:17 PM Filed under Mediterranean, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.