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Tzatziki would be served as part of Greek meze, or appetizers. This cucumber and yogurt dip is especially refreshing on a hot day over a salad. Use tzatziki as a yogurt and cucumber salad, a dip or a dressing. Us it as low fat tartar dressing for fish.


1 cucumber (medium size, peeled and diced)
1 clv garlic (finely chopped)
3 scallion (white only, finely chopped)
1⁄2 t vinegar (white wine vinegar)
1⁄2 t dill (dried, or 1 tsp fresh dill leaves)
1 c yogurt (plain, Greek style)


Mix cucumber, garlic, scallions, olive oil, vinegar, and dill in a bowl.

Add yogurt and stir to combine. Season with salt and pepper, if needed.

Cover and chill for at least 2 hours.

Total time
15 minutes
Cooking time
Preparation time
6 servings


Serve tzatziki as a dip accompanied of raw vegetables and pita bread, or use it as salad dressing and serve on top of lettuce leaves and tomato slices, or halve tomatoes, scoop out the seeds and use tzatziki as filling.

For the easiest preparation method, peel cucumber then halve it, lengthwise, scoop out and discard seeds. Now it will be easy to cut the cucumber halves into small chunks. A medium sized cucumber should make about 1 cup diced.

Vary the recipe to your taste. for instance, omit garlic and substitute vinegar with lemon juice, or omit it altogether as yogurt is already slightly acid. Just yogurt, cucumber, olive oil, dill and a little seasoning will also make a great tzatziki.


Greek cuisine

Cucumber dill dressing

Greek garlic dressing

very easy, side dish
vegetables, dairy, dips
Greek food recipes
Food in Europe