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Nutrition Facts
Serving Size 1 cups 188g Recipe makes 5 cups) The following items or measurements are not included below: Greek yogurt
Calories 31
Calories from Fat 2		(6%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 237mg		9%
Potassium 295mg		8%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 1.3g	5%
	Sugars 3.0g
Protein 1.4g		2%
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Kittencal's Tzatziki (Greek Cucumber and Yogurt Salad)

Recipe #157176 | 2 hours | 2 hours prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Feb 22, 2006

This is worth making it is so delicious! Greek yogurt is richer and thicker then regular yogurt and is the best used for this recipe, if you cannot find Greek yogurt just use 4 cups regular full-fat plain yogurt and drain it in the fridge through a triple thickness of cheesecloth for 8 hours or overnight, if you are using Greek yogurt you will not have to strain it, once you try Greek yogurt you will never go back to regular yogurt again! Plan ahead this needs to chill for a minimum of 2 hours, you won't be able to keep your spoon out of the bowl LOL! Make certain to drain the cucumber very well for this. Serve this anyway or with anything you want to, it is great on pita. Prep time is only if you are using the Greek yogurt if you are straining the yogurt prep time will be more.

5 cups (change servings and units)

Ingredients

3 cups Greek yogurt (yiaourti sakoulas)
2 lbs cucumbers (about 3 medium, peeled and chopped finely)
3 teaspoons minced fresh garlic (if you like a strong garlic taste add in more!)
1/2 teaspoon salt
1/4 cup chopped fresh mint
fresh ground black pepper (to taste)

Directions

1
Put the finely chopped cucumbers in a sieve and press out as much excess liquid as possible.
2
In a large bowl mix the minced garlic with the salt into a paste.
3
Add in the Greek yogurt (or strained yogurt) with garlic/salt paste, add to the drained cucumbers, mint, olive oil, more salt and pepper to taste.
4
Cover and chill for a minimum of 2 hours before serving (you won't be able to keep you spoon out of the bowl lol!).

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Featured Reviews for This Recipe

From: Keee

On Aug 31, 2009

I really did not like this recipe and I'm not sure why. I didn't have mint so perhaps that's why I didn't care for it. It also got really watery even though I drained the cucumbers as directed and used a really high-quality greek yogurt. Most likely, I did something wrong but I don't think I'll be making this again.

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From: GIBride01

On Aug 4, 2009

So good! The flavor is spot on for other tzatziki I have tried. I have to admit while following the recipe ingredients exactly (except for halving), I pretty much dumped all the ingredients in a bowl and mixed I used greek yogurt, which helped, but would probably actually follow the part about draining the cucumber, after a day in the fridge there was a tad of liquid seeping out, but not enough to stop me from eating it! Great recipe, thanks for posting!

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From: Natalia 3

On Sep 5, 2006

This was so good. I was surprised at how the simple ingredients blended together to form such a great taste! When I first looked at it I thought it would taste like yogurt with chopped cucumber, but it magically turned into that wonderful Tsatsiki sauce. I used about 1-2 Tbsp of olive oil per cup of yogurt. Thank you for the great recipe!

4 people found this review helpful

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From: Kathy228

On May 6, 2006

This was absolutely the BEST. Other than making half the recipe, I changed nothing. I love this. I made it to go with a pan of spanakopita and grilled yellow squash. OMG - it was a delicious Greek dinner.

1 person found this review helpful

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