A seriously simple condiment that will have you standing at the counter eating it with some pita and calling it dinner.
Adapted from one of my favorite “what-the-hell-do-I-do-with-this-vegetable?” books: Vegetable Love.

  • Author: Kate Nolan
  • Yield: 4 Cups 1x
  • Category: Condiment
  • Cuisine: Greek


  • 3 cups plain yogurt
  • 3 (large) – 5 (medium) cucumbers; about 2-1/2 lbs
  • 1 Tablespoon kosher salt
  • 57 garlic cloves
  • 1/4 cup packed mint
  • black pepper, to taste


  1. Line a meshed strainer with cheesecloth and pour in the yogurt. Let drain for 30-45 minutes. Do not drain all the liquid out; just enough to thicken the yogurt a bit, but still leave it “saucy”. Remove from the cheesecloth (keep that handy) and set aside in a large bowl.
  2. Trim the ends of the cucumbers, slice down the middle, and de-seed. Then slice into smaller 2” chunks, shred or finally chop [This is where a food processor will come in super handy!] and put in a bowl.
  3. Mix in the salt. Let sit for 1-1/2 hours.
  4. After the cucumber has released its liquid, strain through the cheesecloth lined strainer I told you to keep handy (I told you so). Pickup the corners of the cheesecloth and give it a good squeeze, then add the drained cucumber to the yogurt.
  5. Mince the garlic and mint and add to the yogurt-cucumber mixture.
  6. Add black pepper to taste and mix everything well.
  7. Ideally you’ll let this sit for at least an hour before serving, though you’re probably going to want to slather some on a pita or cracker immediately. I won’t tell, but your garlic-breath might.


I like my Tzatziki to be positively crammed full of cucumbers (see picture), if you prefer a little more “sauce” then reduce the amount of cucumbers. Alternately, you could add more yogurt, but that’s a whole lot of Tzatziki… Though who complains about that?
This keeps for about 4 days (Ha! Right!)