About this Dish
A cooling dip of strained yogurt, cucumber, garlic, and fresh dill.
History & Origin
Tzatziki traces to Ottoman-era yogurt-and-cucumber sauces found across the eastern Mediterranean, now a defining condiment of modern Greek cuisine.
IngredientsServes 4
🥛Greek yogurt, 500g full-fat strained
🥒Cucumber, 1 large
🧄Garlic, 2-3 cloves minced or grated
🌿Fresh dill, 3 tablespoons finely chopped
🫒Extra virgin olive oil, 3 tablespoons plus extra to serve
🍋Lemon juice, 1-2 tablespoons freshly squeezed
🧂Salt, 1 teaspoon plus a pinch for the cucumber
🫙White wine vinegar, 1 teaspoon
Method
1
Grate the cucumber using the large holes of a box grater into a clean bowl. Sprinkle with a good pinch of salt, toss to combine, and let it sit for 10 minutes to draw out the moisture.2
Take the salted cucumber and place it in the centre of a clean tea towel or a few layers of paper towel. Squeeze firmly and repeatedly over the sink until you have removed as much liquid as possible — this step is crucial so your tzatziki doesn't turn watery.3
In a medium mixing bowl, combine the strained Greek yogurt, the squeezed cucumber, minced garlic, and chopped fresh dill. Stir everything together gently until evenly mixed.4
Add the olive oil, lemon juice, and white wine vinegar to the bowl. Season with salt to taste, then stir again until the dip is smooth and creamy.5
Taste the tzatziki and adjust the seasoning — add more lemon juice for brightness, more garlic for punch, or more dill for freshness. The flavours should be bold since chilling will mellow them slightly.6
Cover the bowl tightly with cling film and refrigerate for at least 30 minutes, ideally 1-2 hours, to let all the flavours come together and the dip firm up nicely.7
To serve, spoon the tzatziki into a shallow bowl, use the back of a spoon to create a swirl on top, drizzle generously with extra virgin olive oil, and add a small sprig of fresh dill to garnish.User Reviews
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