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Ingredients
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Tzatziki
Pita
Method
Tzatziki
- 1
Prepare and drain cucumber
Peel the English cucumber if skin is thick or waxed; otherwise leave half the skin for color. Grate the cucumber on the large holes of a box grater or pulse 2–3 times in a food processor until coarsely shredded. Place the shredded cucumber in a fine mesh sieve or clean kitchen towel, sprinkle with 1/4 tsp of the kosher salt, and let sit 10 minutes to draw out moisture. Then squeeze the cucumber firmly in the towel or press in the sieve until very little liquid remains. Transfer the drained cucumber to a bowl.
- 2
Mince garlic
Finely mince the garlic cloves or grate them on a microplane. If you prefer a milder garlic flavor, mash the minced garlic into a paste with a pinch of salt using the flat side of a knife before adding to the yogurt.
- 3
Combine ingredients
In a medium bowl, whisk the Greek yogurt until smooth. Add the drained cucumber, minced garlic, 2 tablespoons extra-virgin olive oil, 2 tablespoons finely chopped dill, 1 tablespoon fresh lemon juice, 1 teaspoon red wine vinegar, the remaining 3/4 teaspoon kosher salt (total salt including earlier used for cucumber is 1 tsp), and 1 teaspoon freshly ground black pepper. If using, add 1 tablespoon finely chopped mint. Stir gently until evenly combined.
- 4
Adjust seasoning and chill
Taste and adjust seasoning: add more lemon juice for brightness, more salt or pepper as needed, or another teaspoon of olive oil for a silkier texture. Cover the bowl and refrigerate for at least 30 minutes (preferably 1–2 hours) to let flavors meld. Tzatziki can be made up to 24 hours ahead; if it firms after chilling, stir in a teaspoon of olive oil or a splash of water to loosen before serving.
- 5
Finish
Before serving, give the tzatziki a final stir. Drizzle about 1 teaspoon of olive oil over the top and sprinkle a few small dill fronds or a pinch of chopped mint for garnish, if desired.
Pita
- 6
Warm pita on stovetop
Heat a cast-iron skillet or nonstick pan over medium-high heat. Brush each pita lightly with olive oil on both sides. Working one or two at a time, place pita in the hot pan for about 30–45 seconds per side until warm and slightly puffed with light char marks. Remove and wrap in a clean kitchen towel to keep warm and soft.
- 7
Alternative: oven warming
Preheat oven to 350°F (175°C). Brush pita lightly with olive oil, place in a single layer on a baking sheet, and warm for 5–7 minutes until heated through. Optionally sprinkle with a little sea salt before serving.
- 8
Serve
Cut warmed pita into wedges if desired and serve alongside chilled tzatziki for dipping or spoon tzatziki into the pita for sandwiches.