The dusty smell of sienna-coloured earth combined with the heady fragrance of night-blooming jasmine, set to the backdrop of whitewashed houses, and the bustling flow of tourists. This is what’s on my mind every time I eat tzatziki…which in summer is a lot.

Serve alongside grilled meat, pitta or my easy Two Ingredient Flatbread. If it’s summertime right now then this is delicious served alongside some Stuffed Courgette Flowers for a sunny treat.



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Course: Dips, SideCuisine: MediterraneanDifficulty: Easy


Prep time



Allow time for the flavours to develop properly by leaving the tzatziki to sit after making it.


  • 3 Persian cucumbers, roughly grated

  • sea salt

  • 1 cup full-fat greek yoghurt

  • olive oil

  • lemon juice

  • 1 garlic clove, finely grated

  • 1/4 cup chopped fresh mint

  • 1 tsp dried mint

  • 1/2 tsp dried oregano


  • Combine the cucumber with a few generous pinches of salt in a colander. Leave for 5-10 minutes then squeeze the excess water out with your hands. The more moisture you extract, the thicker and creamier the tzatziki will be.
  • Mix the drained cucumber, yoghurt, a good glug of olive oil, squeeze of lemon juice, garlic, fresh and dried herbs till combined. Taste for seasoning and add salt.
  • Leave to sit for at least 20 minutes to allow the flavours to develop.

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