Recipe courtesy of Gourmet Magazine

Tzatziki Yogurt, Garlic and Cucumber Salad

Save Recipe
  • Level: Easy
  • Yield: about 3 cups
Share This Recipe


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.

Greek Salad

Quinoa Salad

Chef's Salad

Your Basic Tossed Salad

Mixed Green Salad

Tomato, Onion, and Cucumber Salad

Smashed Cucumber Salad with Mint

Tzatziki: Cucumber Yogurt