Authentic Tzatziki Recipe
This authentic tzatziki recipe is served in the majority of Greek restaurants and taverns and it is popular for many reasons. Find out how to get so much flavor from a few simple ingredients like Greek yogurt, cucumbers, vinegar, garlic and dill.
Ingredients
- 2 cups (500g) thick whole milk Greek yogurt
- 1 big English cucumber or two small
- 1-5 cloves garlic (the portion depends on how strong you like it), finely minced or grated. Remove the green germ to avoid bitterness (optional)
- 3 tablespoons dill, finely chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground pepper
Instructions
PREPARE THE CUCUMBER
- Line a medium bowl with a clean, thin kitchen towel or cheesecloth.
- Using the large holes of a box grater, grate the cucumber directly into the towel-lined bowl. Sprinkle lightly with salt and toss gently. Allow the cucumber to rest for 10–15 minutes so it can release its excess moisture. (Meanwhile, prepare the yogurt-garlic mixture).
- Gather the edges of the towel together to enclose the grated cucumber tightly inside. Holding the bundle firmly over the sink or bowl, twist and squeeze the towel repeatedly until as much liquid as possible has been extracted. The cucumber should feel noticeably drier but remain fresh and tender.
ASSEMBLE
- In a large bowl, combine the Greek yogurt, drained cucumber, garlic, olive oil, vinegar, and dill.
- Stir until smooth and evenly combined. Season with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop fully.
SERVE
- Serve chilled with warm pita bread, grilled meats, roasted vegetables, zucchini chips, zucchini fritters, etc.
Notes
In Greece, we put tzatziki on almost everything — except perhaps fish, soups, and stews.
If you visit a traditional Greek taverna, tzatziki is usually one of the very first dishes to arrive at the table, often ordered before anyone has even decided on the main course. In many ways, it is less of a dip and more of a national habit.
Greek meals simply feel incomplete without it.
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