Prep Time: 
10 minutes prep time + 3 hours drain time
Number of Servings: 
Recipe Source: 
The Islands of Greece by Rebecca Seal ($39.95, Hardie Grant Books, 2015)


  • 1 cup (scant) plain Greek yogurt
  • 14 of a long cucumber, grated, excess liquid squeezed out
  • 1 garlic clove, crushed
  • 1 Tbsp finely chopped dill
  • 12 tsp lemon juice, or to taste
  • 1 Tbsp extra-virgin olive oil, or to taste
  • Salt and freshly ground black pepper


  1. Line a sieve with muslin or paper towels, set it over a bowl, and pour yogurt into it. Leave to drain for a couple of hours, or overnight, in the fridge. Discard liquid.
  2. Add cucumber, garlic, and dill. Pour in lemon juice and oil gradually, seasoning as you do, tasting until flavors are perfectly balanced. Chill until ready to serve.
Nutrition Info: 
Per serving (1/4 cup): 70 Calories, 3 g Protein, 5 g Carbohydrates, 4 g Total fat (1 g sat, 3 g mono), 113 mg Sodium 

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