Tzatziki Recipe

Tzatziki

1. 1

   Prepare the cucumber

   Wash the cucumber. Trim the ends and, if the skin is thick or waxed, peel strips of skin (optional). Grate the cucumber on the large holes of a box grater or pulse quickly in a food processor until coarse. Transfer the grated cucumber to a fine mesh sieve or clean kitchen towel.

2. 2

   Drain the cucumber

   Sprinkle about 1/4 teaspoon of the kosher salt over the grated cucumber and let it sit in the sieve or towel for 10 minutes to draw out moisture. After 10 minutes, press and squeeze firmly (or twist the towel) to extract as much liquid as possible. This step prevents a watery tzatziki.

3. 3

   Mince the garlic

   Mince the garlic very finely or grate it on a microplane. If you prefer a milder garlic flavor, bruise the garlic and let it sit 10 minutes before adding; for a sharper bite, add immediately.

4. 4

   Combine base ingredients

   In a medium mixing bowl, add the Greek yogurt, drained grated cucumber, minced garlic, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, red wine vinegar, chopped dill, chopped mint, remaining 3/4 teaspoon kosher salt (adjusted for the 1/4 tsp used earlier), and freshly ground black pepper. Stir gently until evenly combined. Taste and adjust seasoning: add more salt, lemon, or olive oil as needed.

5. 5

   Chill for flavors to meld

   Cover the bowl with plastic wrap or transfer the tzatziki to an airtight container and refrigerate for at least 1 hour, preferably 2–4 hours. Chilling allows the garlic, herbs, and lemon to infuse the yogurt and for excess moisture to be reabsorbed, yielding a thicker texture.

6. 6

   Final adjustments and serve

   Before serving, give the tzatziki a final stir. If it seems too thick, whisk in up to 1 tablespoon cold water or extra olive oil to reach desired consistency. Transfer to a serving bowl, make a shallow well in the center, drizzle the optional 1 teaspoon olive oil, and sprinkle a pinch of smoked paprika or dried mint if using. Serve chilled.

7. 7

   Storage

   Store leftover tzatziki in an airtight container in the refrigerator for up to 3 days. Stir before serving; if it separates, whisk briefly to recombine.