Some years ago, my sister, Jan, loaned me a book to read – she thought that I might enjoy it.  I enjoyed it so much that I bought it!  The book, The Summer of my Greek Taverna, a memoir by Tom Stone, published in 2002 is a wonderful read and has a selection of recipes at the end.  Jan had tried the Tzatziki recipe and told me how great it was – she was right, it is amazing, and always so popular when it is served as a dip or an accompaniment with a platter of kofta or some simple Lamb, Pea and Mint Fritters.  It’s just delicious!

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I have adapted the recipe a little over time, but is still very similar to the one published.

Category: Appetizer, Dips
Style: Greek
Keyword: Dip, yoghurt and cucumber dip
Quantity: 250 g (1 cup)
Author: sbaskitchen
  • 225 g Greek yoghurt
  • 125 g grated continental cucumber
  • 20 ml extra virgin olive oil
  • 10 g garlic, crushed
  • 1/2 tsp sea salt
  • 1/8 tsp fine ground white pepper
  1. Line a strainer with muslin and place the strainer over a bowl.
  2. Spoon the yoghurt into the lined strainer and place into the refrigerator for a minimum of one (1) hour to drain.
  3. Place the grated cucumber into a dish and sprinkle over the salt. Cover and place into the refrigerator for 30 minutes.
  4. Remove the yoghurt from the refrigerator and discard the whey that has drained off.
  5. Place the yoghurt into a bowl and add the olive oil, crushed garlic and white pepper. Stir until well combined.

  6. Drain the cucumber and place it into a clean tea towel or muslin. Squeeze well to remove any excess moisture.

  7. Add the cucumber to the yoghurt mixture and mix well to combine.
  8. Place into a serving dish and cover.
  9. Refrigerate until required.
  10. Drizzle with a little extra virgin olive oil to serve.


Adapted from the Tzatziki recipe in the book, "The Summer of my Greek Taverna", a memoir by Tom Stone (p. 206).