Created for The Inner Table and served alongside Sheet Pan Chicken Souvlaki, this creamy, herb-
filled tzatziki is my nourishing take on the traditional Greek classic. Full-fat Greek yogurt provides
protein and probiotics to support gut health, while cucumber, fresh dill, mint, and lemon bring
cooling hydration, and anti-inflammatory benefits. Finished with extra virgin olive oil for richness
and heart-healthy fats, this version delivers a gentle flavor, velvety texture, and a refreshing
balance that brings the entire meal together.
TIME10m
SERVES6 People
INGREDIENTS
- 4 Persian cucumbers, peeled and small dice
- 2 tablespoons red onion, small dice
- 1/4 cup fresh dill, rough chop
- 8 leaves fresh mint, rough chop
- 1 1/2 cups Plain Greek yogurt, full fat
- 3 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 3 pinches salt
SHOPPING LIST
- 4 Persian cucumbers
- 1 small red onion
- 1 bunch/pack fresh dill
- 1 bunch/pack fresh mint
- 1 1/2 cups Plain Greek yogurt, full fat
- 1 bottle extra virgin olive oil
- 1 lemon
- salt
EQUIPMENT
- Large bowl
STEP 1
Prep cucumbers, onion, and herbs and place in small mixing bowl.
STEP 2
Add the yogurt, olive oil, lemon juice, and salt and mix well.
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