Name: Bistro 55 mediterranean restaurants Tzatziki Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 cups full-fat Greek yogurt; 1 unit English cucumber (about 1 medium); 2 cloves garlic cloves, finely minced; 1 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 2 tbs fresh dill, finely chopped; 1 tbs fresh mint, finely chopped; 0.5 tsp red wine vinegar (optional); 0.75 tsp Kosher salt; 0.25 tsp freshly ground black pepper

Method

Tzatziki

Prepare the cucumber

Peel the cucumber if the skin is thick or waxed; otherwise leave the skin on for color. Grate the cucumber on the large holes of a box grater. Transfer the grated cucumber to a fine-mesh sieve or clean kitchen towel.

Remove excess water

Press the grated cucumber firmly in the sieve with the back of a spoon for 2–3 minutes, or wrap it in the towel and squeeze over the sink until no more liquid comes out. Removing excess water prevents the tzatziki from becoming watery and concentrates flavor.

Combine yogurt and aromatics

In a medium mixing bowl, add the Greek yogurt, minced garlic, olive oil, lemon juice, red wine vinegar (if using), chopped dill, chopped mint, salt, and pepper. Stir until smooth and well combined.

Fold in cucumber

Add the well-drained grated cucumber to the yogurt mixture and gently fold to incorporate evenly. Taste and adjust seasoning, adding more salt, lemon juice, or garlic as needed.

Chill and marry flavors

Cover the bowl and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Tzatziki is best when made a few hours ahead or the day before serving.

Finish and serve

Before serving, give the tzatziki a final stir, drizzle with a little extra-virgin olive oil (about 1/2 tsp) and a small sprig of dill or a light sprinkle of chopped mint. Serve chilled as a dip, sauce for grilled meats, or spread in sandwiches.