Tzatziki (v) Recipe

Tzatziki

1. 1

   Prepare the cucumber

   If using an English or Persian cucumber, peel it if the skin is thick or waxed. Cut cucumber in half lengthwise and scoop out the seeds with a spoon. Finely grate the cucumber on a box grater or pulse 1–2 times in a food processor to a coarse grate.

2. 2

   Drain excess moisture

   Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Sprinkle with a pinch (about 1/8 tsp) of the kosher salt and let sit for 5–10 minutes to draw out liquid. Then squeeze the cucumber firmly in the towel or press in the sieve to remove as much liquid as possible. This prevents the tzatziki from becoming watery.

3. 3

   Combine base ingredients

   In a medium mixing bowl, add the Greek yogurt, minced garlic, chopped dill, olive oil, lemon juice, and white wine vinegar. Stir to combine until smooth.

4. 4

   Incorporate cucumber

   Fold the well-drained grated cucumber into the yogurt mixture. Mix thoroughly so the cucumber is evenly distributed.

5. 5

   Season and adjust

   Add the kosher salt and freshly ground black pepper. Taste and adjust seasoning: add up to another 1/4–1/2 tsp salt, more lemon juice for brightness, or a splash more olive oil for richness. If using, fold in the optional chopped mint for a fresh note.

6. 6

   Chill and develop flavor

   Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour (preferably 2–4 hours) to let the flavors meld. The texture will thicken slightly as it chills.

7. 7

   Finish and serve

   Before serving, give the tzatziki a final stir. Drizzle a little extra-virgin olive oil on top and sprinkle a few small dill fronds for garnish if desired. Serve chilled as a dip, spread, or sauce.