Tzatziki Recipe

Peel the cucumber (if using an English or Persian cucumber you may remove only every other stripe for texture). Grate the cucumber on the large holes of a box grater or pulse 2–3 times in a food processor until roughly shredded.

Place the shredded cucumber in a fine mesh sieve set over a bowl or line a small bowl with several layers of cheesecloth. Sprinkle with 1/2 teaspoon of the kosher salt and toss to distribute. Let drain for 10 minutes, then gather the cheesecloth and squeeze firmly (or press the sieve) to remove as much water as possible. You should collect about 1–3 tablespoons of liquid—discard the liquid. Removing the water prevents a watery tzatziki.

Mince Garlic

Finely mince the garlic cloves and sprinkle with a pinch of salt. Use the side of a chef’s knife to mash into a smooth paste (this mellows sharpness and disperses flavor evenly).

In a medium mixing bowl, combine the Greek yogurt, lemon juice, white wine vinegar, olive oil, and the remaining 1/2 teaspoon kosher salt. Whisk until smooth and slightly glossy.

Fold in the squeezed grated cucumber, garlic paste, and the chopped fresh dill. Stir gently until evenly distributed. Taste and adjust seasoning: add additional salt, 1/2 teaspoon at a time, or more lemon juice if you prefer brighter acidity. Add black pepper to taste.

Cover the bowl and refrigerate for at least 30 minutes, preferably 1–2 hours, to let the flavors meld. For best texture, make 2–24 hours ahead and stir before serving.

Transfer tzatziki to a shallow serving bowl. Make a shallow well in the center with the back of a spoon. Drizzle the teaspoon of olive oil into the well, sprinkle with paprika if using, and garnish with dill sprigs.

Serve chilled as a starter with pita, warm flatbread, raw vegetables, or as a sauce for grilled meats. Keeps well covered in the refrigerator for up to 3 days; stir before using.