Tzatziki Recipe | Abel & Cole


Cooking time
Serves4-6 people

Tzatziki is a creamy, cooling Greek dip made with cucumber and yogurt, ideal for enjoying in hot summer weather. It’s delicious served with fresh, crunchy veg or scooped up with pitta breads, as part of a mezze or as an accompaniment for koftes and souvlaki with wraps and salad.


  • 1 cucumber
  • 500g Greek style yogurt
  • 1 garlic clove
  • 1 tbsp white wine vinegar
  • Toasted pitta bread, to serve

Prep: 15 mins + marinating | Cook: nil

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1. Coarsely grate the cucumber into a mixing bowl. Add a pinch of salt, stir well to mix, and set aside for 10 mins to release the cucumber’s juices.
2. After 10 mins, tip the cucumber into a sieve to drain off the juices. You can press and squeeze the cucumber in the sieve to squeeze out any remaining liquid, or tip it into a clean tea towel and wring the liquid out of the cucumber that way.
3. Scoop the cucumber back into the bowl. Add the Greek style yogurt. Peel and coarsely grate in the garlic. Add the vinegar and 1 tbsp olive oil and season with a small pinch of salt. Stir to mix, taste and add more salt if needed.
4. Spoon the tzatziki into a serving bowl, drizzle over a little extra olive oil and serve with toasted pitta bread for scooping.
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