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001 A Tzatziki.JPG



Tzatziki takes me back to some of my fondest memories eating Greek gyros with friends while studying abroad in Europe.  Although we weren’t in Greece, and although I have never been, tzatziki takes me there with the first bite.  Wherever this recipe takes you, I hope you enjoy it as much as I do!

Yield: 2 1/2 cups

Oven: N/A

Preparation Time: 15 minutes + 2 – 24 hours refrigeration

Cooking Time: N/A

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17 1/2-ounces Fage 0% or 2% plain Greek yogurt

2 English hothouse cucumbers (approximately 2 1/2 – 3 cups cubed), peeled, cut in half lengthwise, de-seeded, cut into 1/4-inch cubes

2 teaspoons fresh lemon juice, juice from approximately 1/2 lemon

1 tablespoon good quality extra virgin olive oil

5 garlic cloves, finely minced (approximately 1 tablespoon)

1/2 teaspoon kosher salt


1. In a medium size bowl, add yogurt, cucumber, lemon juice, olive oil, garlic, and salt.

2. Using a spatula, combine until evenly incorporated.

3. Cover and place in the refrigerator for 2 hours, or 24 hours for best results.

4. Remove from fridge, toss again to combine, adjust seasoning to taste and serve cold.


Kitchen Note: Best served with pita chips or used to adorn a falafel or lamb burger.