Tzatziki Recipe

Prepare and drain cucumber

Peel the cucumber if the skin is thick or waxed; otherwise leave the skin on for color and texture. Grate the cucumber on the large holes of a box grater. Transfer the grated cucumber to a fine-mesh sieve or a clean kitchen towel. Sprinkle 1 teaspoon of the kosher salt over the cucumber and let it sit for 10 minutes to draw out water. After 10 minutes, press the cucumber firmly in the sieve with the back of a spoon or squeeze the towel over the sink to remove as much liquid as possible (you should extract about 1/4 to 1/2 cup of water). This step prevents the tzatziki from becoming watery.

Combine yogurt and seasonings

In a medium mixing bowl, add the 2 cups of Greek yogurt, the minced garlic, 1 tablespoon of extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar (if using), 2 tablespoons finely chopped dill, and 1 tablespoon finely chopped mint (if using). Stir until smooth and evenly combined.

Incorporate cucumber

Fold the well-drained grated cucumber into the yogurt mixture. Mix gently but thoroughly so the cucumber is evenly distributed without releasing additional liquid.

Season and adjust

Add the remaining 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper (quantities listed include the salt used for draining). Taste and adjust seasoning — add more salt, lemon juice, or olive oil as desired. If you prefer a thinner tzatziki, stir in up to 1–2 tablespoons cold water or extra lemon juice until you reach the desired consistency.

Chill to develop flavors

Cover the bowl with plastic wrap or transfer the tzatziki to an airtight container. Chill in the refrigerator for at least 1 hour, preferably 2–4 hours, to allow the garlic, herbs, and lemon to meld into the yogurt. Flavor will continue to improve up to 24 hours.

Finish and serve

Before serving, stir the tzatziki and drizzle the remaining 1 tablespoon of olive oil over the top. Garnish with a little extra chopped dill or a light sprinkle of paprika if desired. Serve chilled as a dip with pita, crudités, or as a sauce for grilled meats and gyros.