Jeremy has a “thing” for Tzatziki, if he goes into a Greek restaurant he will order it. While he was in college, he toured with a brass band. They visited Greece, and I think he got his first taste of Tzatziki there. I’ve made it a few times, but before now I couldn’t nail the recipe. On our honeymoon we had port stops in Mykonos and Athens, and we ate Tzatziki during both stops. I feel like this Tzatziki recipe is comparable to what we ate while we were in Greece. I like it because it’s versatile. You can use it as a dressing, dipping sauce, or marinade. My favorite way to eat it is with warm, soft pita bread. I’ve included some photos from our time in Greece in this post along with my Tzatziki recipe.
I’m going to say this once but I’ll definitely say it again, you need to strain your cucumbers for this recipe. I’ve tried being lazy and not straining them, and it really diminishes the flavor and consistency of the sauce.
- Strain the grated cucumbers!
Doesn’t that look creamy and delicious?
Here are a few photos from our honeymoon stops in Greece. I’ve included a photo of some of the Tzatski we had there. While in Mykonos, Greece we went over to the island of Delos before returning for lunch in Mykonos. We also spent an entire day exploring Athens, but I wished we would have had longer.
- 16 ounces Greek Yogurt
- 2 large cucumbers seeded then finely grated and strained
- 2 cloves finely diced garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely diced lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon finely diced fresh dill
- Salt & Pepper to taste
- You can optionally strain the Greek Yogurt through a cheesecloth if it seems watery.
- Seed two large cucumbers and then finely grate them.
- Strain cucucumber remnants.
- Combine all ingredients in a large bowl and mix well.
- Salt and pepper to taste.
- Refrigerate in an airtight container until ready to serve
We serve this Tzatziki over grilled meat, salads, or use it as a dipping sauce. It’s versatile and it reminds us of our days in Greece.
I hope you’ll try this recipe, and please let me know if you have any questions. You can also read more about our 12 Day Honeymoon aboard the Norwegian Spirit in the travel section of this blog and check out more recipes from my #WhatIAteOnVacation series.