Not sure if I’ve mentioned this before, but Greek food is my absolute favorite. I fell in love with it while I lived in Toronto during graduate school. Toronto’s Greektown has, in my opinion, some of the best Greek food outside of Greece. My favorite? Lamb Rosemary Pie at Ouzeri.  Not fancy, but just the ultimate comfort food in my book. With that said, I’m pretty happy snacking on some warm pita bread with some good tzatziki sauce.

Tzatziki, the ultimate and super-delicious Greek sauce / condiment, works with so many foods – meats, salads, breads, sandwiches, etc. Believe it or not, my tzatziki recipe is probably my most-tested recipe. I’ve tweaked it for YEARS and will likely continue to tweak it for years to come. (I’ll update the recipe accordingly).

Tzatziki Sauce


1 7 oz. container of greek yogurt (I use FAGE Total – not light or fat free)
1/2 cup shredded cucumber
1 clove garlic, minced
2 Tbsp olive oil
1 Tbsp lemon juice
1/2 tsp salt
1 tsp sugar


Shred cucumber with a grater. Put in colander and sprinkle with a little bit of salt to help drain the water from the cucumber. Let sit for 30 minutes.

After 30 minutes have passed, press down on the cucumber with a wooden spoon to squeeze out as much moisture as possible.

Mix shredded cucumber in with greek yogurt. Add minced garlic, lemon juice, salt and sugar. Finally, drizzle in olive oil. Ideally, chill sauce for an hour or longer prior to serving.