With EVO Oil, Yoghurt,


Serves1 bowl
Cooks In10' preparation


  • 14 oz. full-fat greek yogurt
  • 4 cloves of garlic - grated
  • 1 tbsp. fresh dill – finely chopped
  • 2 tbsp. red wine vinegar
  • 5 tbsp. extra-virgin olive oil
  • 1 cucumber – grated or cubed; and thoroughly drained/dried
  • 1 tsp. fresh dill – finely chopped
  • A couple strands of the grated cucumber
  • A splash of extra-virgin olive oil


  1. Wash the cucumber, dry it and grate it with its peel. Keep a few strands for decorating at the end.
  2. Place it in a strainer, salt to taste, ensure the salt reaches all surfaces by stirring and then let stand for a few minutes till it starts to dry and wither.
  3. Squeeze each slice to remove all excess fluids and place into a bowl.
  4. Add the yogurt, garlic, vinegar, olive oil and mix with a spoon. Test if more salt is needed.
  5. Also, test the acidity of the flavor and if necessary add a little more vinegar.
  6. Finally, add the chopped herbs.
  7. Stir and freeze in the fridge.

Serve cold or at room temperature. Drizzle a splash of oil and add some fresh herbs, and a bit of the grated cucumber as decor.


  1. If you are not a fan of the taste of raw garlic, you can use my homemade garlic flavored oil instead of extra virgin olive oil. Use two tsp. per clove.
  2. Tzatziki can be transformed by adding vegetables such as beetroot which will transform the color, flavor, and texture of the dish.
  3. It is essential that the Tzatziki remains firm and dense, the Greek yogurt has to be the strained variety and the cucumbers have to be thin, firm and without any seeds.
  4. It is critical to squeeze and remove all the liquids from the cucumber before adding it.