Tzatziki Recipe

Prepare the cucumber

Peel the cucumber if the skin is thick or waxed; otherwise leave half the skin on for color. Grate the cucumber coarsely using the large holes of a box grater. Place the grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle with 1/2 teaspoon kosher salt, and let sit 10 minutes to draw out moisture.

Drain and dry cucumber

After 10 minutes, press the grated cucumber firmly in the sieve with the back of a spoon or squeeze inside the towel to remove as much liquid as possible. You want the cucumber fairly dry so the tzatziki isn’t watery. Transfer the drained cucumber to a small bowl and taste; adjust salt if needed.

Prepare yogurt base

Place the Greek yogurt in a medium mixing bowl. Whisk briefly to loosen and make it creamy. Add the remaining 1/2 teaspoon kosher salt, minced garlic (start with 1 clove if you prefer milder garlic), lemon juice, vinegar, and black pepper. Whisk until combined.

Combine cucumber and herbs

Fold the drained cucumber and the chopped fresh dill (and optional chopped mint) into the yogurt mixture using a rubber spatula or spoon until evenly distributed.

Adjust seasoning and texture

Taste and adjust: add more lemon juice for brightness, more salt if lacking flavor, or another minced garlic clove for stronger garlic presence. If you prefer a looser tzatziki, stir in up to 1 tablespoon extra-virgin olive oil or a tablespoon of cold water; if you want it thicker, strain the yogurt beforehand or chill to firm up.

Chill to develop flavor

Cover the bowl and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors meld. Tzatziki keeps and improves for a day. Before serving, give it a final stir, transfer to a serving bowl, and optionally drizzle about 1 teaspoon olive oil over the top and sprinkle a few small dill sprigs or a grind of black pepper.

Serving suggestions

Serve chilled as a dip with pita, vegetables, or use as a sauce for grilled meats, gyros, or falafel. Makes about 2 cups and serves 4–6 as a dip or condiment.