📝 About This Recipe
This quintessential Greek condiment is a cooling masterpiece that balances the richness of thick, strained yogurt with the crisp vibrancy of English cucumbers and a sharp garlic bite. Originating from the sun-drenched Mediterranean, authentic tzatziki relies on the crucial step of draining the cucumber to ensure a thick, velvety texture rather than a watery sauce. Infused with fragrant dill and a splash of bright lemon, it serves as the perfect refreshing counterpoint to charred meats and warm pita bread.
🥗 Ingredients
The Base
- 2 cups Greek Yogurt (full-fat, plain, and strained for best results)
- 1 large English Cucumber (hothouse variety with thin skin)
Aromatics and Seasoning
- 3-4 cloves Garlic (finely minced or pressed into a paste)
- 2 tablespoons Extra Virgin Olive Oil (high-quality Greek oil preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Red Wine Vinegar (for a subtle, authentic tang)
- 1/2 teaspoon Kosher Salt (plus extra for sweating the cucumber)
- 1/4 teaspoon Black Pepper (freshly cracked)
Fresh Herbs
- 2 tablespoons Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Fresh Mint (finely chopped (optional for extra freshness))
For Garnish
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
- 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 using an English cucumber, as the skin adds color and nutrients.
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2
Place the grated cucumber in a fine-mesh sieve set over a bowl. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out the excess moisture.
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3
While the cucumber rests, prepare your garlic. Mince the cloves as finely as possible, then use the side of your knife to mash them with a pinch of salt into a smooth paste.
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4
In a large mixing bowl, combine the 2 cups of full-fat Greek yogurt with the garlic paste, extra virgin olive oil, lemon juice, and red wine vinegar.
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5
Whisk the yogurt mixture vigorously until it is completely smooth and the oil is fully emulsified into the dairy.
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6
Return to the cucumber. Use your hands or a clean kitchen towel to squeeze the grated cucumber forcefully. You want to remove as much liquid as humanly possible to prevent a runny sauce.
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7
Fold the dry, squeezed cucumber shreds into the yogurt base using a rubber spatula.
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8
Stir in the finely chopped fresh dill and mint. Ensure the herbs are evenly distributed throughout the cream.
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9
Taste the tzatziki. Add the kosher salt and freshly cracked black pepper, adjusting to your preference.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period allows the garlic and herb flavors to meld and deepen.
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11
Before serving, give the sauce one final stir. Transfer to a shallow serving bowl.
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12
Create a small well in the center with the back of a spoon. Drizzle with a touch of olive oil and garnish with a sprig of dill and a single Kalamata olive for a professional touch.
💡 Chef's Tips
Always use full-fat yogurt; low-fat versions lack the creamy mouthfeel and structural integrity needed for a dip. If you can't find thick Greek yogurt, strain regular plain yogurt through cheesecloth for 4 hours. Don't skip the red wine vinegar—it provides a specific depth of flavor that lemon juice alone cannot achieve. For a milder garlic flavor, sauté the minced garlic in the olive oil for 30 seconds before adding to the yogurt. To keep the tzatziki fresh for days, store it in an airtight glass container; it actually tastes better on day two.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread triangles and a platter of raw vegetables (crudités). Pair with grilled lamb souvlaki or chicken gyros for the ultimate Mediterranean feast. Use as a refreshing topping for a toasted falafel wrap or a Mediterranean-style burger. Serve with a chilled glass of Assyrtiko wine or a crisp, light lager to cut through the richness. Use as a creamy dressing for a Greek salad or a roasted beet salad.