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English cucumbers, halved crosswise
cups plain whole-milk or low-fat Greek yogurt
medium garlic cloves, finely grated
tablespoons chopped fresh mint, plus more to serve
tablespoons chopped fresh dill, plus more to serve
teaspoons red wine vinegar
I tried this recipe omitting the olive oil and it was fantastic!
I m made this for a BBQ and got lots of compliments. I wasn't sure how it would taste without lemon, but I was very pleased. The cucumber and herb flavors came through better.
re: cucumber: Please state the amount in weight or size, or quantity you want to end up with - this would be useful, as I would like to make this with homegrown cukes that aren't English. I understand you specified English cukes for a reason (less bitter?), but folks, such as me, will experiment with other kinds. Thank you!
Hi Dorothy -
We actually specify English cucumbers because their skin is thinner and, therefore, doesn't require peeling. Thicker-skinned cucumbers may have to be peeled in order to use them in the recipe. A medium English cucumber, on average, weighs between 10 and 14 ounces.
The Milk Street Team
I have been making this recipe for years and it's always a hit. I peel and seed the cucumbers out of habit. I also smash the garlic with the salt in the mortar and pestle rather than grating it, and then I add the acid (sometime I switch the red wine for lemon) and let it sit for a few minutes before adding the mixture to the rest of the ingredients.
1/2 cup of olive oil seems excessive, especially since the tzatziki recipe included with your chicken and pork souvlaki recipes calls for much less oil. That said, I made it as written and it was amazing! As the chilled dip sat on the plate the olive oil pooled on the top making the tzatziki decadent and rich. Still, I think I will reduce the amount of oil next time.