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Allie Ketcham's Tzatziki recipe on a white platter

Cucumber Tzatziki

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This simple Tzatziki melds the bounty of Sonoma County with the bold flavors of Greece. 
Course Side Dish
Cuisine Greek
Dish Type Salad
Diet and Health gluten-free, healthy-ish
Seasonal summer
Ingredient cucumber
Prep Time 15 mins
Chilling time 3 hrs
Servings 4 servings
Author Allie Ketcham


  • 3 large english cucumbers peeled and sliced very thin
  • 1 large red onion sliced into thin slivers
  • 4 cloves of garlic minced
  • 1 tsp coarse salt
  • 1/2 cup sour cream
  • 3 Tbsp white vinager


  • Place sliced cucumbers and onion in large mixing bowl.
  • Add the minced garlic and salt to a small bowl. Mash together with a fork.
  • Add sour cream and vinegar. Mix well.
  • Pour over cucumber and onions and toss to throughly coat.
  • Cover and chill for 3 hours.
  • Season with salt and pepper and perhaps Tajin seasoning before serving.