Tzatziki App Recipe

Prepare cucumber

Trim the cucumber ends. If the skin is thick, peel half or all of it; otherwise leave it on for texture. Grate the cucumber using the large holes of a box grater. Transfer the grated cucumber to a fine-mesh sieve or a clean kitchen towel.

Salt the grated cucumber: sprinkle the 1 tsp kosher salt over the grated cucumber and toss to combine. Let sit for 10 minutes to draw out excess water.

Drain and dry: press the cucumber in the sieve with the back of a spoon or squeeze in the towel until very dry. Measure the drained cucumber — you should end up with about 3/4 to 1 cup of packed grated cucumber. Excess moisture will make the tzatziki thin, so be thorough.

Mix base ingredients: in a medium bowl combine the 2 cups Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, and the minced garlic. Stir until smooth.

Fold in cucumber and herbs: add the well-drained grated cucumber, 2 tbsp finely chopped fresh dill, and 1 tbsp chopped fresh mint (if using) to the yogurt mixture. Stir until evenly distributed.

Season: add 1 tsp ground black pepper and adjust salt to taste (start with 1/4–1/2 tsp additional salt if needed). Taste and add more lemon juice, garlic, or dill to preference.

Chill: cover the bowl and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors meld. If serving same day and short on time, 30 minutes will still work but flavor will be less developed.

Warm the pita: preheat oven to 350°F (175°C). Wrap pitas in foil and warm in the oven for 5–8 minutes, or heat briefly in a skillet over medium heat until pliable and slightly toasted. Cut into wedges.

Plate: transfer chilled tzatziki to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center.

Finish and garnish: drizzle 1 tsp extra-virgin olive oil over the top and sprinkle 1/2 tsp smoked paprika or sumac if desired. Garnish with a small sprig of dill.

Serve: place pita wedges around the bowl and serve chilled or at cool room temperature as a dip or spread.