You can also use Icelandic Skyr which is a thicker kind of yoghurt which means you don't have to drain the cucumber as much.
For 14+ years I lived in Tarpon Springs, FL which has a very large population of Greeks. So, I've had real, authentic Greek-style food and my favorite was their gyros. I LOVED those gyros which, of course, are served with tzaztiki sauce. This recipe is amazing! I made it exactly as the recipe stated and it was so good I'm making more for dipping veggies for our Fourth of July party this weekend! I did use an English cucumber because of its mild flavor (I don't like cucumbers) but I changed NOTHING in this recipe because it was perfect! Thank you so much for such a delicious recipe!
Great recipe. Good combination of all the ingredients - not too garlicky - but really tasty. I used fresh mint and it was delicious.
This recipe is spot-on and very simple to use. Only took 45 minutes to make. I used a 3/4 tbl dill and 1/4 mint in mine. Excellent!
Made this using vegan sour cream (tofutti), used mint, parsley and dill...very very good...didn't do any prep to the cukes...just diced and added all the ingredients...awesome vegan option...taste just like full fat dairy version!!
A little bit of dill goes a LONG way, but this recipe is very, very tasty! I didn't press my cucumbers, so the sauce was creamier and had more cucumber flavor. I loved it and will make it again!!
Excellent!! Use lots of freshly cracked black pepper, fresh dill, and the best yogurt you can afford. I left the peel on the cucumber which made it healthier and a brighter green.
I've made this four times and loved it, but I started off using just 1/2 tsp, then 1 tsp salt on the cucumbers. Today I tried the full tablespoon and its no-where near as good. The salt on the cucumbers ABSOLUTELY needs to be reduced to 1 teaspoon, not 1 tablespoon, and I wonder if that was just a typo when the recipe was input? Others have complained of a watery result and I'll say: 1) you HAVE to use GREEK yogurt. It should be thick enough to stand a fork up in. 2) after salting and pressing for 30 minutes, ring out the cucumber. I'd suggest wrapping them in a smooth towel if you have one and squeezing with all your might. (The cucumber bits will get caught in the loops of a terry towel, and will be too wet for a paper towel probably.) I also leave the skin on the cucumber which works perfectly fine--just a bit more color and texture. I serve this with Greek pilaf rice and Iranian kubideh (basically, lamb meatball).
The flavor was off and the sauce was way to thin. Will not make again, I'm going to look for a different recipe.
This came out very good! I cut the recipe by 3 since I only had one cup of whole fat Greek yogurt and 1 English cucumber (used half if the recipe). I definitely didn't need more salt since the cucumbers are salted while drying out. I was worried it would be too salty but drying the cucumbers with a paper towel wiped off some of the salt. I sliced the other half of the cucumber and plan on dipping them into the tzatziki sauce for a healthy snacks. Thanks for the great recipe!