📝 About This Recipe
This refreshing appetizer brings the vibrant flavors of the Aegean to your table with a modern, gluten-free twist. Velvety Greek yogurt is infused with garlic, fresh dill, and lemon, then nestled into crisp, hollowed-out cucumber 'liners' that serve as both the vessel and the crunch. It is a sophisticated, low-carb bite that perfectly balances creamy richness with garden-fresh brightness, making it the ultimate palate cleanser for any gathering.
🥗 Ingredients
The Tzatziki Base
- 2 cups Greek Yogurt (full-fat, plain and strained for best thickness)
- 1/2 large English Cucumber (grated for the sauce)
- 3 cloves Garlic (finely minced or pressed into a paste)
- 2 tablespoons Extra Virgin Olive Oil (high-quality Greek oil preferred)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Dill (finely chopped, no thick stems)
- 1/2 teaspoon Sea Salt (plus more for sweating the cucumbers)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Cucumber Liners
- 3 large English Cucumbers (firm, straight, and uniform in width)
Garnish and Finish
- 8-10 pieces Kalamata Olives (pitted and finely diced)
- 1 pinch Smoked Paprika (for a pop of color)
- 1/4 cup Fresh Mint Leaves (very small leaves or chiffonade)
- 2 tablespoons Feta Cheese (finely crumbled)
👨🍳 Instructions
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1
Begin by grating half of one English cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh sieve set over a bowl.
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2
Sprinkle a pinch of salt over the grated cucumber and let it sit for 10-15 minutes to draw out excess moisture. This ensures your tzatziki stays thick and creamy rather than watery.
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3
While the cucumber drains, prepare the yogurt base. In a medium mixing bowl, whisk together the Greek yogurt, minced garlic, olive oil, lemon juice, chopped dill, salt, and pepper until smooth.
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4
Gather the salted grated cucumber in a clean kitchen towel or cheesecloth and squeeze with all your might. You want to remove as much liquid as possible until you have a dry ball of cucumber pulp.
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5
Fold the squeezed cucumber into the yogurt mixture. Cover and refrigerate for at least 20 minutes to allow the garlic and herb flavors to meld.
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6
Prepare the liners: Wash the remaining 3 English cucumbers. You can peel them in 'stripes' for a decorative look or leave the skin on for maximum crunch.
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7
Cut the cucumbers into rounds approximately 1.5 inches thick. You should get about 6-8 pieces per cucumber.
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8
Using a small melon baller or a teaspoon, carefully scoop out the center of each cucumber round to create a 'cup' or 'liner'. Be careful not to scoop all the way through the bottom.
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9
Place the hollowed cucumber liners upside down on a paper towel for 5 minutes to drain any surface moisture from the centers.
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10
Transfer the chilled tzatziki into a piping bag fitted with a large round tip, or simply use a small spoon.
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11
Fill each cucumber liner generously with the tzatziki, allowing it to mound slightly over the top.
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12
Top each bite with a tiny sprinkle of diced Kalamata olives, a crumble of feta, and a small sprig of fresh mint or dill.
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13
Finish with a very light dusting of smoked paprika and a tiny drop of olive oil for a professional, gourmet look.
💡 Chef's Tips
Always use English or Persian cucumbers as they have thinner skins and fewer seeds than standard slicing cucumbers. If your yogurt isn't thick enough, strain it through cheesecloth for 2 hours before starting the recipe. For a spicier kick, add a pinch of red pepper flakes or a teaspoon of finely minced serrano pepper to the yogurt. Don't skip the 'sweating' and squeezing of the grated cucumber; this is the secret to a restaurant-quality, stable tzatziki. Prepare the tzatziki up to a day in advance, but only fill the cucumber liners right before serving to keep them crisp.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to complement the acidity. Serve alongside warm gluten-free pita bread or roasted lamb skewers for a complete Meze platter. Arrange on a slate board garnished with lemon wedges and whole sprigs of Mediterranean herbs. These are excellent as a refreshing side for a spicy Mediterranean grilled chicken dish. Offer a bowl of toasted pine nuts on the side for guests who want an extra layer of texture.