Tzatziki
A creamy, refreshing Greek yogurt sauce with grated cucumber, garlic, and fresh herbs. It is perfect as a dip for vegetables and pita bread or as a cool counterpoint to grilled dishes.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 480 gfull-fat greek yogurt, plain
- 1 pcsenglish cucumber, large
- 2 clovegarlic, minced
- 2 tbspextra virgin olive oil
- 1 tbsplemon juice, freshly squeezed
- 2 tbspfresh dill, finely chopped
- 0.75 tspsalt
- 1 tbspfresh mint, finely chopped(optional)
- 1 pinchblack pepper, freshly ground(optional)
Equipment
box grater · fine-mesh sieve · mixing bowl · cutting board · knife
The method
Step by step
- 1
Grate the cucumber on the large holes of a box grater into a fine-mesh sieve set over a bowl.
About 5 min
Cook’s note: No need to peel the English cucumber; the skin adds color and texture.
- 2
Sprinkle the salt over the grated cucumber, toss to combine, and let it sit for about 15 minutes to draw out excess water.
About 1 min
Cook’s note: This step is crucial for preventing a watery tzatziki.
- 3
Using your hands or the back of a spoon, press the cucumber firmly against the sieve to squeeze out as much liquid as possible; discard the liquid.
About 2 min
- 4
In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, extra virgin olive oil, and lemon juice.
About 2 min
- 5
Stir in the chopped fresh dill and optional mint until everything is evenly mixed.
About 1 min
- 6
Season with optional black pepper, then taste and adjust any seasonings if necessary.
About 1 min
Cook’s note: The flavor will develop as it chills, so be conservative with extra salt.
- 7
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cook’s note: For best results, let it chill for 2 hours or more.
- 8
Serve chilled as a dip or sauce.
About 1 min
Cook’s note: A small drizzle of extra virgin olive oil on top just before serving adds a nice finish.
Keep it good
Store in an airtight container in the refrigerator.
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