Tzatziki Recipe

Tzatziki

1. 1

   Prepare the cucumber

   Trim the cucumber ends, peel it if the skin is thick (leave thin skin for texture if desired). Grate the cucumber on the large holes of a box grater. Place the grated cucumber in a fine-mesh sieve or clean kitchen towel and, over the sink or a bowl, sprinkle with 1/4 tsp of the salt. Let sit for 5 minutes, then press or squeeze firmly to remove as much liquid as possible. This prevents the tzatziki from becoming watery.

2. 2

   Prepare the garlic and dill

   Peel and finely mince the garlic cloves (or grate on a microplane for a milder, more even distribution). Finely chop the fresh dill, measuring about 2 tablespoons packed.

3. 3

   Combine base ingredients

   In a medium mixing bowl, add 2 cups Greek yogurt. Stir in 1 tablespoon lemon juice, 1/2 teaspoon red wine vinegar, 1 tablespoon extra-virgin olive oil, the remaining 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth and glossy.

4. 4

   Fold in cucumber, garlic, and dill

   Add the well-drained grated cucumber, minced garlic, and chopped dill to the yogurt mixture. Fold gently with a spatula until evenly distributed. Taste and adjust seasoning: add more salt, lemon juice, or pepper as desired. If using, stir in 1/2 teaspoon dried mint for a more classic flavor.

5. 5

   Chill and let flavors meld

   Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour, preferably 2–4 hours, to let flavors develop and the mixture thicken further.

6. 6

   Finish and serve

   Before serving, give tzatziki a final stir. Drizzle a little extra-virgin olive oil on top and garnish with a sprig of dill or a light dusting of ground black pepper. Serve chilled as a dip with pita, vegetables, or as a sauce for grilled meats.