Greenhouse Grown Cucumber Tzatziki

This light and refreshing condiment is incredibly versatile. It pairs perfectly with most meats, grilled vegetables, and is terrific as a dip or a topping on sandwiches.


  • 1 cup GREENHOUSE cucumber, grated
  • 1 tsp kosher salt, separated
  • ½ cup plain greek yogurt
  • 1 tbsp olive oil
  • 2 tbsp fresh mint, finely cut
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, finely minced
  • salt and fresh ground pepper to taste (optional)


NOTE: You can easily substitute dill instead of mint or use a combination of the two together.


  1. Place grated cucumber in a colander set over a bowl and season with 1 tsp salt. Toss to coat. Set aside at room temperature to drain; toss occasionally. Drain for a minimum of 15 minutes, then squeeze the remaining mixture with your hands or the back of a spoon. You will have approx. ½ cup of grated cucumber remaining.
  2. Once the cucumber is ready combine the ingredients together in a bowl.
  3. Serve immediately or refrigerate in an air-tight container for up to 3 days. Stir before using.


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