Tzatziki (v) Recipe

Wash the cucumber. Trim off the ends and peel every other strip (optional) to leave a partly peeled appearance. Grate the cucumber on the large holes of a box grater or pulse a few times in a food processor until coarsely shredded.

Place the grated cucumber in a fine-mesh sieve or clean kitchen towel. Sprinkle with 1/2 teaspoon of the salt and let sit for 10 minutes to draw out moisture.

After 10 minutes, gather the towel or press the sieve with the back of a spoon and squeeze out as much liquid as possible. You should obtain roughly 1/4 to 1/3 cup of cucumber water; discard the water and transfer the very-dry cucumber to a small bowl.

Place the Greek yogurt in a medium mixing bowl. If you prefer a thicker tzatziki, line a fine-mesh sieve with cheesecloth and strain the yogurt for 30–60 minutes before starting; otherwise use yogurt as-is.

Mince or finely grate the garlic cloves. If you want a milder garlic flavor, sprinkle the minced garlic with a pinch of salt and let sit for 5 minutes, then mash into a paste with the side of a knife.

Add the mashed/minced garlic, lemon juice, 1 tablespoon olive oil, chopped dill, chopped mint (if using), remaining 1/2 teaspoon kosher salt, and freshly ground black pepper to the bowl with yogurt.

Whisk until smooth and well combined. Taste and adjust seasoning — add a little more salt, lemon juice, or pepper as needed.

Fold the drained, shredded cucumber into the seasoned yogurt mixture until evenly distributed.

Cover the bowl and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Tzatziki can be made up to 24 hours ahead; refrigerate and bring to serving temperature out of the fridge for 10–15 minutes if desired.

Before serving, give the tzatziki a final stir. Transfer to a serving bowl and create a shallow well in the center.

Drizzle the 1 teaspoon olive oil over the top and dust with smoked or sweet paprika. Optionally garnish with a few sprigs of dill or a light drizzle of additional olive oil.

Serve chilled as a dip for pita, grilled vegetables, or as a sauce for gyros, grilled meats, or roasted vegetables.