Tzajiki (Cucumber Yogurt Sauce)

Demonstrated by: Charmaine and Mano Leondidis.
Featured in Greek Festival on May 1, 2005.



Tzajiki (Cucumber Yogurt Sauce)

  • 1 large cucumber, peeled, seeded, and finely chopped
  • 32 oz plain yogurt
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 3 tablespoons chopped mint or dill
  • 2 teaspoons red wine vinegar


  1. Place cucumber in a kitchen towel and squeeze out excess water.
  2. Drain yogurt in a fine mesh strainer or cheesecloth for about 1 hour; discard liquid.
  3. Combine all ingredients and chill for at least 1 hour to blend flavors.

Makes about 4 1/2 cups.

Note: This sauce is also served with fried fish, fried aubergines (eggplant), zucchini and souvlakia (grilled lamb on skewers).


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