📝 About This Recipe
Transport your senses to a sun-drenched Greek island with this authentic, velvety-smooth Tzatziki. This iconic Mediterranean dip balances the rich, probiotic tang of strained yogurt with the cooling crunch of salted cucumber and a sharp, aromatic garlic punch. What sets this version apart is the meticulous extraction of moisture, ensuring a thick, spreadable consistency that never turns watery on the plate.
🥗 Ingredients
The Base
- 2 cups Full-fat Greek Yogurt (must be strained/thick style for best results)
- 1 large English Cucumber (hothouse variety with thin skin)
- 1/2 teaspoon Kosher Salt (for drawing out cucumber moisture)
Aromatics & Seasoning
- 3 pieces Garlic Cloves (finely minced or pressed into a paste)
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon White Wine Vinegar (adds a traditional sharp finish)
- 2 tablespoons Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Fresh Mint (finely chopped (optional for extra freshness))
- 1/4 teaspoon Sea Salt (to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
For Garnish
- 3-4 pieces Kalamata Olives (whole or sliced)
- 1 piece Fresh Dill Sprig (for decoration)
- 1 teaspoon Extra Virgin Olive Oil (for a final drizzle)
👨🍳 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 1/2 teaspoon of kosher salt and toss lightly to coat. Let it sit for 10-15 minutes to draw out the excess water.
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3
While the cucumber drains, prepare your garlic paste. Mince the garlic cloves as finely as possible, then use the flat side of your knife to mash them against the cutting board with a pinch of salt until a smooth paste forms.
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4
In a large mixing bowl, combine the thick Greek yogurt, garlic paste, 3 tablespoons of olive oil, lemon juice, and white wine vinegar. Whisk vigorously until the oil is fully emulsified into the yogurt.
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5
Return to the cucumber. Using your hands or a clean kitchen towel, squeeze the grated cucumber with all your strength. You want to remove as much liquid as humanly possible to prevent a runny dip.
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6
Fold the dry, squeezed cucumber shreds into the yogurt mixture using a rubber spatula.
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7
Gently stir in the finely chopped fresh dill and mint (if using). Avoid over-mixing to keep the herbs bright and distinct.
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8
Taste the Tzatziki. Add sea salt and freshly cracked black pepper as needed. Remember that flavors will intensify as it chills.
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9
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period is crucial for the garlic and herbs to infuse the yogurt.
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10
To serve, transfer the chilled Tzatziki to a shallow serving bowl. Use the back of a spoon to create a decorative swirl or well on the surface.
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11
Drizzle the remaining teaspoon of olive oil into the well and garnish with a few Kalamata olives and a fresh sprig of dill.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the mouthfeel and stability required for a true Tzatziki. If you can't find Greek yogurt, strain regular plain yogurt through cheesecloth for 4 hours to achieve the right thickness. Never skip the cucumber-squeezing step—moisture is the enemy of a creamy dip. For a milder garlic flavor, you can sauté the minced garlic in the olive oil for 30 seconds before adding it to the yogurt. Store leftovers in an airtight container for up to 3 days, but be aware the garlic flavor will get significantly stronger over time.
🍽️ Serving Suggestions
Serve as a centerpiece to a Mezze platter with warm, toasted pita bread and crunchy radishes. Pair as a cooling side dish for spicy grilled lamb souvlaki or chicken gyros. Use as a sophisticated topping for baked potatoes or roasted root vegetables. Enjoy alongside a crisp, chilled glass of Assyrtiko or a dry Rosé. Serve as a dip for falafel or zucchini fritters (Kolokithokeftedes).