📝 About This Recipe
Transport your senses to the sun-drenched shores of Santorini with this authentic, velvety-smooth Tzatziki. This quintessential Greek dip balances the richness of thick strained yogurt with the crisp, refreshing crunch of hothouse cucumbers and a sharp, garlicky punch. It is a masterclass in simplicity, relying on high-quality olive oil and fresh herbs to create a versatile spread that is both cooling and deeply savory.
🥗 Ingredients
The Base
- 2 cups Full-fat Greek Yogurt (strained, preferably 5% or 10% fat for maximum creaminess)
- 1 large English Cucumber (also known as hothouse cucumber)
- 3-4 pieces Garlic Cloves (finely minced or turned into a paste with a pinch of salt)
Acids and Oils
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon Red Wine Vinegar (adds a traditional Greek tang)
Herbs and Seasoning
- 2 tablespoons Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Fresh Mint (finely chopped (optional but recommended))
- 1/2 teaspoon Kosher Salt (plus more for sweating the cucumber)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 drizzle Extra Virgin Olive Oil (for the finishing touch)
- 1 piece Kalamata Olive (placed in the center)
- 1 piece Fresh Dill Sprig (for decoration)
👨🍳 Instructions
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1
Begin by preparing the cucumber. Grate the English cucumber using the large holes of a box grater. You do not need to peel it if the skin is thin, as it adds beautiful green flecks.
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2
Place the grated cucumber in a fine-mesh sieve set over a bowl. Sprinkle with a generous pinch of salt and toss lightly. Let it sit for 10-15 minutes to draw out excess moisture.
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3
While the cucumber drains, place the Greek yogurt in a large mixing bowl. If your yogurt seems thin, strain it through cheesecloth for 30 minutes prior to use.
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4
Mince the garlic cloves as finely as possible. For a smoother texture, use the flat side of a chef's knife to mash the minced garlic into a paste with a pinch of salt.
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5
After the cucumber has rested, use your hands or a clean kitchen towel to squeeze every possible drop of liquid out of the gratings. This is the most critical step to prevent a watery dip.
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6
Add the squeezed, dry cucumber to the bowl with the yogurt.
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7
Pour in the extra virgin olive oil, lemon juice, and red wine vinegar. Whisk gently to incorporate the oils into the yogurt.
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8
Fold in the minced garlic, chopped dill, and chopped mint (if using) until the herbs are evenly distributed.
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9
Season with the kosher salt and freshly cracked black pepper. Taste and adjust the acidity or salt according to your preference.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the garlic and herb flavors to meld and infuse the yogurt.
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11
Before serving, give the tzatziki a quick stir. Transfer to a shallow serving bowl.
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12
Use the back of a spoon to create a shallow swirl on the surface. Drizzle with extra virgin olive oil, add a sprig of dill, and place a single Kalamata olive in the center for a traditional look.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the body and mouthfeel required for an authentic dip. The secret to perfect tzatziki is removing moisture—squeeze the cucumber until it feels almost like a dry paste. If you find raw garlic too harsh, sauté the minced garlic in the olive oil for 30 seconds before adding to the yogurt. Prepare the dip a few hours in advance; the flavor significantly improves after resting in the fridge. Avoid using a food processor for the cucumber as it creates a puree rather than the desired textured shreds.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread triangles for a classic appetizer. Use as a cooling sauce for grilled lamb souvlaki or chicken gyros. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé. Serve as part of a mezze platter with dolmades, feta cheese, and roasted red peppers. Use it as a healthy, refreshing dip for raw vegetable crudités like carrots and bell peppers.