Tzatziki Recipe

Seed and grate

Wash the cucumber. Cut off the ends, then slice the cucumber lengthwise and use a spoon to scoop out the seeds (optional for less water). Grate the cucumber on the large holes of a box grater or pulse 2–3 times in a food processor until coarsely grated.

Salt and drain

Place the grated cucumber in a large sieve or colander set over a bowl. Sprinkle the 1 tsp kosher salt over the cucumber and toss to distribute. Let sit 10 minutes to draw out moisture.

Remove excess water

After 10 minutes, press the cucumber firmly with the back of a spoon or squeeze in a clean kitchen towel or cheesecloth until very little liquid remains. Measure out the drained grated cucumber — you should have about 1 to 1 1/4 cups; discard the liquid.

Combine base

In a medium mixing bowl, add 2 cups full-fat Greek yogurt, 2 tablespoons extra-virgin olive oil, 1 teaspoon white wine vinegar, and 1 teaspoon fresh lemon juice. Whisk until smooth and slightly glossy.

Add aromatics and herbs

Stir in the minced garlic (2 cloves), 2 tablespoons finely chopped fresh dill, and 1 tablespoon finely chopped fresh mint (if using). Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust salt/acid as desired.

Fold in cucumber

Add the well-drained grated cucumber to the yogurt mixture and fold gently until evenly distributed.

Chill

Cover the bowl and refrigerate for at least 1 hour (preferably 2–3 hours) to allow flavors to meld. This also firms the tzatziki and reduces leftover moisture.

Adjust and serve

Before serving, taste and adjust seasoning (more salt, lemon, or olive oil if desired). Transfer to a serving bowl, create a shallow well in the center, drizzle the remaining 1 tablespoon extra-virgin olive oil, and sprinkle with 1/4 teaspoon smoked paprika or Aleppo pepper if using. Garnish with fresh dill sprigs.