.Makes 300ml (1 small bowl)
300 ml thick Greek yoghurt
2 cloves garlic
1 medium sized cucumber, cut in half and seeds removed
2 Tbsp extra virgin olive oil
Pinch salt
1 tsp red wine vinegar


 Put yoghurt into a bowl, crush garlic to a smooth paste with a little salt (mortar and pestle is good for this). Add to the yoghurt and mix through.
Grate the cucumber and squeeze out excess liquid (the dryer the better).
Add to the yoghurt mixture along with 1 Tbsp of the olive oil, red wine vinegar and salt, taste and adjust if necessary.
Store in the fridge until required.
Serve in a small dish drizzled with the remainder of the oil and plenty of flatbreads, and crudities


This is a classic and one of the first dishes I was taught when I lived in Greece. It’s cooling, refreshing and versatile

Thanks to Waikouaiti Gardens for providing the cucumbers used in the demonstration.

If you would like to download a printable version of this recipe, please click here

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