September 30, 2013 § Leave a comment

Oh Greece, I miss your yogurt ice cream, your history, your islands. If you missed the recaps of my trip, you can check them out here, here and here. My favorite meal on the trip was in the Plaka (old town area of Athens). We sat in an alley way at a small table for two, sipped sangria and noshed on Greek salad, meat pie and tzatziki. Perfection. Tzatziki is typically served with gyros, as a sauce for other meats, with soups or with a loaf with bread at the beginning of a meal. I like it with veggies.

Making food from a trip is a quick way to transport me back to that place. This tzatziki was a simple way to do that. We ate ours with homemade baked falafels and salad, which is a clash of ethnic food. It was still delicious.

Ina’s original recipe I used says to use plain Greek yogurt strained through a sieve with either cheesecloth or paper towel. I did that but nothing ended up straining so I think using plain Greek yogurt is the best option.  And using fresh dill, garlic and lemon will punch up these flavors.  

from Ina Garten


  • 1 lb plain Greek yogurt
  • 1 English (hothouse) cucumber
  • 1 tbsp salt
  • 1/2 cup sour cream
  • 1 tbsp white wine vinegar
  • 2 tbsp freshly squeezed lemon juice (1 lemon)
  • 1 tbsp olive oil
  • 1-1/2 tsp minced garlic
  • 1-1/2 tsp freshly chopped dill
  • pinch pepper

To Make

1) Cut the hot house cucumber in half and remove the seeds using a spoon. Leave unpeeled and grate. Mix with 1 tbsp salt. Place in a fine mesh sieve, put over a bowl and let drain in the refrigerator for 3-4 hours.
2) Squeeze as much liquid out of the cucumber as you can after the hours in the refrigerator, place in large bowl. Add in the greek yogurt, sour cream, white wine vinegar, lemon juice, olive oil, dill and garlic. Stir to combine. Taste and add pepper and salt as needed.
3) Serve immediately, or let it sit in the fridge for another several hours to allow flavors to combine. Enjoy!

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