Recipe courtesy of Gourmet Magazine

Tzatziki Yogurt, Garlic and Cucumber Salad

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  • Level: Easy
  • Yield: about 3 cups
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1 large English cucumber or 2 small cucumber, peeled, seeded and finely diced

2 teaspoons salt

2 cups plain yogurt

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 to 5 large cloves garlic, finely minced

1/4 cup fresh mint leaves, coarsely chopped or 2 tablespoons dried mint

Salt and freshly ground pepper


  1. Place the diced cucumber in a colander and sprinkle with the salt, tossing to mix well. Set the colander in a bowl, cover with plastic wrap and allow to drain for 3 to 6 hours. Line a sieve with cheesecloth and place the plain yogurt on top of the cheesecloth. Place the sieve over a bowl and allow to drain for 3 to 6 hours.
  2. Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic and mint, mixing gently until thoroughly blended. Season to taste with additional lemon juice, salt and freshly ground pepper.