Non-traditional tzatziki

April 15, 2010 § Leave a comment

Tzatziki is an easy condiment/side salad that goes great with all sorts of food, such as lamb, pita, and anything spicy. This version is by no means traditional, but I think it captures the spirit of the original. I whipped it up because I had a  craving for tzatziki, but I ran out of the pre-made Whole Foods kind. I decided to add in the atypical scallions to finish them up, and I like the slight hint of onion instead of all garlic.

Basically, for this dish, all you need is a cucumber, one or two garlic cloves, some scallions, Greek yogurt (or regular unsweetened), a bit of lemon juice, salt, and pepper. That’s it! If you want to serve it more as a dip, I recommend cubing the cucumbers instead of slicing.

First, wash some scallions. Since I was making something else at the same time, disregard the bottom portion of scallions – you really only need four or so.

Slice off the tops and discard.

Finely slice the scallions and place in a bowl.

Then, mince two small or one medium garlic clove and add it to the scallions.

Slice up about eight to ten inches of cucumber into rounds about 1/4 inch thick .I used the English/hothouse kind because I prefer more unobtrusive seeds).

Dollop on some unsweetened Greek yogurt. This is about a half cup. Plain unsweetened works too – just avoid vanilla at all costs.

Stir it all around and drizzle in about one tablespoon lemon juice, either from a fresh lemon – or the bottled stuff, if that’s what you’ve got handy.

Season with salt and pepper.

Stir and refrigerate at least thirty minutes to really let the flavors mingle, meld and/or mix. You can also chill it for a few hours more, but stir it around first before serving.

Refreshing and tangy all at once – perfect. Enjoy!

Non-traditional tzatziki

Serves two


  • Four scallions, sliced thin into rounds
  • One or two garlic cloves, minced
  • 3/4 of a hothouse/English cucumber, sliced into rounds about 1/4 inch thick for salad, or diced if making dip
  • 1/2 cup Greek yogurt (or regular unsweetened)
  • One tablespoon lemon juice
  • Salt and pepper, to taste

1. Combine all ingredients except salt and pepper. Stir well.

2. Season with salt and pepper, to taste. Chill for at least thirty minutes or for a few hours, stirring well before serving.


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