Serve Tzatziki with lamb skewers, alongside gemista, or with roast chicken. It would make a great dip for crudité.


  • 1 cup full fat plain Greek yogurt
  • 1 medium cucumber
  • Pinch of salt
  • ½ a lemon and its zest
  • 1 clove of garlic
  • 1 teaspoon each finely chopped, dill, mint and tarragon
  • 1/8 teaspoon cracked black pepper
  • 1/8 teaspoon sumac


Time: 30 minutes
Yield: N/A
  • Line a fine-mesh strainer or a colander with two layers of cheesecloth.
  • Put in the yogurt and set it over a bowl in the refrigerator. Let the yogurt drain for an hour or two.
  • While the yogurt drains, peel and seed the cucumber. Grate it on the coarse side of a four-sided grater.
  • Put it in a strainer set over a bowl or saucepan and toss with a pinch of salt. Zest and juice ½a lemon.
  • Mash or chop to a paste 1 clove of garlic.
  • Remove the yogurt from the refrigerator and put it in a mixing bowl. Squeeze as much liquid from the cucumber as you can.
  • Fold the grated cucumber, lemon juice, garlic paste and herbs and 1/8 teaspoon cracked pepper into the yogurt.
  • Spoon into a serving bowl and drizzle the top with a swirl of 776 PGI Olympia Extra Virgin Olive Oil.
  • Dust with sumac and lemon zest.
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