Tzatziki Recipe

Seed and grate

Wash the cucumber. If using an English cucumber with thick skin, peel half or entirely if desired. Halve lengthwise and scoop out seeds with a spoon (optional for watery cucumbers). Coarsely grate the cucumber using a box grater.

Drain

Place the grated cucumber in a fine-mesh sieve or clean kitchen towel. Sprinkle 1 teaspoon of the sea salt over it, toss briefly, then press and squeeze firmly to remove as much liquid as possible (or let sit 10 minutes and then squeeze). Transfer the drained cucumber to a bowl.

Smash and press the garlic cloves with a garlic press or mince finely. Sprinkle with a pinch of salt and use the flat side of a knife to mash into a paste for a smoother distribution.

Finely chop the fresh dill and mint (if using). Measure the herbs and set aside.

Place the Greek yogurt in a medium mixing bowl. Add the garlic paste, lemon juice, white wine vinegar, and extra-virgin olive oil. Stir to combine until smooth.

Fold in the drained grated cucumber and chopped herbs. Mix gently so the cucumber is evenly distributed without making the mixture watery.

Season with the remaining 2 teaspoons sea salt and the black pepper. Taste and adjust: add more lemon juice for brightness, more olive oil for silkiness, or a splash (up to 1 tablespoon) of water to loosen if too thick.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour, ideally 2–4 hours, to allow flavors to meld.

Before serving, give the tzatziki a quick stir, drizzle a little olive oil on top, and garnish with a sprig of dill or a dusting of chopped cucumber. Serve chilled with pita, grilled meats, or vegetables.