I love tzatziki so when Becci from Girls’ Travel Club offered to share this recipe I was delighted! And for anyone who hasn’t entered their giveaway yet, there are still a couple of days left to enter the draw. The deadline is 30th June at 12 noon BST. You’ll find all the details here.


Cretan tzatziki is a far cry from the watery gloop you see in British supermarkets. Thick, creamy and rich, there are as many recipes for it as there are tavernas and grandmothers, but the one thing they all have in common is cucumber and garlic. Some chop the cucumber, others peel it into long strings; a few add dill or mint, others leave it plain, but the basic recipe I have here involves grating and straining the cucumber in order to stop the mixture become too watery.

  • 2 cups of thick Greek yoghurt
  • 1 cucumber
  • 3 cloves of garlic
  • sea salt
  • extra virgin olive oil
  • a small handful of fresh mint or dill
Peel and grate the cucumber then place in a sieve for twenty minutes in order to drain off some of the moisture.
Finely chop the garlic cloves, then using half a teaspoon of sea salt and the flat of a kitchen knife, rub into a paste.
Stir the garlic and cucumber into the yoghurt, drizzle over a healthy dash of olive oil and stir, adding the the roughly chopped herbs if you fancy it.
Serve with toasted pitta, grilled chicken and a glass of raki.

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