Ingredients
- 300 g Greek yoghurt (full fat, strained for creaminess)
- 1 large cucumber (about 300 g)
- 3 cloves garlic, finely minced or pressed
- 2 tbsp extra virgin olive oil
- 2 tbsp white vinegar (adjust to taste)
- 2 tbsp fresh dill, finely chopped (optional but traditional)
- ½ tsp sea salt (or to taste)
- Freshly ground black pepper, to taste
Method
- Prepare the cucumber:
Peel the cucumber and grate it finely. Sprinkle lightly with salt and let it sit for 15 minutes. Then squeeze out all excess water using a clean kitchen cloth or fine sieve, this is key for a thick, creamy tzatziki. - Mix the base:
In a bowl, whisk the Greek yoghurt until smooth. Add the minced garlic, olive oil, lemon juice, salt, pepper, and chopped dill. - Combine:
Fold the drained cucumber into the yoghurt mixture. Stir gently until well incorporated. Taste and adjust seasoning with more salt, lemon, or garlic if needed. - Chill:
Cover and refrigerate for at least 1 hour (overnight is even better) so the flavours fully meld. - Serve:
Drizzle a little extra olive oil on top and sprinkle with a few dill sprigs for presentation. Serve with pita, grilled meats, or as part of a mezze platter.