Harvest of the month: Tzatziki

Harvest of the month: Tzatziki

In summer and cucumber season, try this tzatziki recipe to eat with bread, toast, strips of raw carrots or celery stalks while drinking a glass of Esporão Colheita white.

Ingredients (4 servings)

  • 750 ml Greek yogurt
  • 1 large cucumber
  • Salt to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • Fresh herbs (e.g. fennel, coriander, parsley, etc.)
  • Fleur de sel to taste
  • Chili flakes


Grate the cucumer using a medium sized grater and then squeeze out some but not all of the liquid.  Add to the Greek yogurt, together with salt, lemon juice and olive oil. Chop the fresh herbs and add them in, mixing well.

Drizzle with olive oil, and sprinkle with chili flakes and fleur de sel.

Served with bread, toast, raw carrot strips or celery stalks.

Bon apetit!