Tzatziki - Cucumber and Yogurt Salad


  • 1 English cucumber
  • 1 teaspoon salt
  • 2 cups nonfat yogurt, 2 cups of yogurt placed into double thickness cheesecloth and suspended over a bowl (by tying on a wooden spoon) and placing in frig for 8-10 hours.
  • 1/4 cup red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1/2 cup nonfat sour cream
  • 2 tablespoons fresh dill, minced
  • thin slices cucumber and dill for garnish


  • Peel the cucumber and cut it into 1/4 inch cubes. Place the cubes in a colander. Sprinkle with the salt and toss to mix well. Place the colander over a bowl and cover with plastic wrap. Refrigerate for 8-10 hours or overnight to drain.
  • Pat the drained cucumber with paper towels to remove as much liquid as possible. Turn into a large bowl. Stir the yogurt into the cucumber, mixing gently until thoroughly blended. Stir in the vinegar, olive oil, garlic, sugar and pepper. Blend in the sour cream, then the minced dill. Taste and add salt, if necessary. Refrigerate for an hour or two before serving to allow the flavor to mingle.


  • Description:
  • "Cool and refreshing....this is a great beginning "meze" with flat
  • bread or fabulous eaten with roasted lamb."
  • Source:
  • "The Periyali Cookbook: New Classic Greek Cooking"
  • SERVINGS: 10