Tzatziki With Mint

By Martha Rose Shulman

Updated June 11, 2024

Tzatziki With Mint
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
5(1,461)
Comments
Read comments

Called Cacik in Turkey, Tarator in the Balkans, Tzatziki in Greece, each version of this salad is a variation on a theme: yogurt, cucumbers, garlic, fresh herbs. The yogurt is thick, and pungent with mashed garlic, the cucumbers either finely chopped or grated, then salted and allowed to wilt. Walnuts enrich the Balkan version, which is also considered a soup, as is Cacik. India has its version too, raita, the cooling mixture that accompanies hot curries. Whatever the cuisine, it’s one of my favorite combinations, one I never forgo if I see it on a menu.

Featured in: Mediterranean Cucumber and Yogurt Salad

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • 1European cucumber or 3 Persian cucumbers, finely chopped or grated
  • Salt
  • 2 cups drained yogurt
  • 2 to 3garlic cloves, cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with ¼ teaspoon salt
  • 2tablespoons chopped fresh mint (more to taste)
  • Freshly ground pepper
  • 2tablespoons extra virgin olive oil (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

129 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 7 grams protein; 277 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Toss the cucumber with a generous amount of salt and leave in a colander in the sink to wilt for 15 to 30 minutes. Rinse and drain on paper towels.

  2. Step 2

    Beat together the yogurt, garlic, mint, salt and pepper to taste, and olive oil. Stir in the cucumbers. Adjust seasonings and serve.

Tip
  • To serve as a soup: Place a couple of ice cubes in each of 4 to 6 bowls. If you wish, thin out the cucumber-yogurt mixture more with a little water, and spoon into the bowls.

Ratings

5 out of 5
1,461 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Genny

My riff on this: 1/2 of a large cucumber seeds removed and finely chopped, 1 cup Greek Fage yogurt (no need to drain), 1 Tbsp sour cream, 1 ounce fruity olive oil, a few spritz lemon juice, 3/4 tsp paprika, 1/2 tsp ground pepper, 1/8 tsp cayenne, 1 generous tsp, 1 Tbsp chopped dill or mint, Mix well and then add 1-2 Tbspn crumbled feta. Great with homemade lamb meatballs.

Ohiofem

I used fresh from the garden cucumbers, Fage Greek yogurt and dill instead of mint. I adore this recipe (admittedly with my alterations).

Patty B.

Definitely make this ahead. It takes a few hours at least for the flavors to fully develop. It's best the second day.

Liz

I did not love this the first day, but the second day I could eat it with a spoon. Definitely make ahead and give the flavors a little time to blend into each other. That mint finish was too strong the first day and SO GOOD the second

Gw

I added lemon juice instead of the olive oil. It helped thin it a little bit and added a little tang that I like.

Mo

Too garlicky for our taste. Better combos are out there

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.