A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

Garlic-Lemon Tzatziki Sauce


1 English cucumber, peeled & sliced lengthwise with seeds removed.

2 tsp sea salt

2 Garlic cloves, minced

1/4 cup chopped fresh dill, plus a sprig of dill for garnish

1Tbsp chopped mint leaves

2 Tbsp The Shoreline Vine Garlic Infused Olive Oil

1 1/2 cups Greek Yogurt

2 Tbsp The Shoreline Vine Sicilian Lemon White Balsamic Vinegar

2 Tbsp fresh lemon juice


In a medium bowl, using a grater, grate the cucumber; sprinkle with sea salt and toss well. Cover with plastic wrap and let sit at room temperature for at least 1 hour or overnight in the fridge. Squeeze out the cucumber in a cheesecloth or paper towel to remove as much liquid as possible. Mash the garlic into a paste using the back of a spoon or mortar and pedestal. Add the dill and mint to the garlic, gently mashing them all together. Place the herbs in a mixing bowl adding the cucumber to combine. Add in the yogurt. Drizzle in the olive oil, balsamic and lemon juice. Season with additional salt, if desired. Add a sprig of dill or mint leaves to garnish. This sauce can be kept for up to 2 days in the fridge in an airtight container.

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