If there is something addicted about Greek cuisine, that is tzatziki for sure! I can eat kilos of it, on bread or pitta, alone, with chips…
Sure, right after that comes moussaka, another Greek addiction, but it’s a bit more complex and a bit more wintery, so maybe this fall I will give the recipe of mine low fat moussaka!
Right now, for you barbecue or your al fresco night, here it’s Cuisine et Vins de France‘s Tzatziki: why buy it if it’s so damn easy???

1 cucumbers
2 Greek yoghurt
1 garlic clove, minced
Some mint leaves, striped
Sea salt

Grate the cucumber and let it drain cover in sea salt for at least half an hour.
Squeeze it, and mix it with the rest of the ingredients (except sea salt that you already used). Cover it and let it rest in the fridge for at least 1 hour.


  1. Kalyn

    I must get some Greek yogurt and make this right away! I love the stuff.

  2. marzia

    It’s one of my favourite summer appetizer… I also add one TBS of extra virgin olive oil and a picnh of wild marjorane…

  3. sher

    I adore Greek yogurt–and garlic and mint. So, I’m making this for sure!

  4. Karina

    I add fresh dill and juice of a lemon to brighten it up a bit. Not that it needs it with the clean bite of the Greek yogurt. I can’t go back to plain yogurt anymore. Oh and if you want it a touch thicker try with Mediterranean yogurt. It’s like thick sour cream but with better flavor and texture.

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