Classic Tzatziki

A thick, fresh tzatziki made with Greek yoghurt, cucumber, garlic, lemon, olive oil and dill. It is cool, creamy and perfect with pita, grilled meats, roasted vegetables or a Mediterranean grazing board.

Tzatziki is the fresh, cooling bowl that makes everything around it taste brighter. The cucumber is salted and squeezed first, so the yoghurt stays thick instead of turning watery. With garlic, lemon, olive oil and dill stirred through, it is simple, clean and exactly what I want beside warm pita, grilled meat or a full board of dips and bread.

Prep: 15 min · Yield: 2 cups · Cuisine: Greek · Category: Condiment

Ingredients

Classic Tzatziki

• 1½ Lebanese cucumbers, or 1 small continental cucumber
• 1½ cups Greek yoghurt
• 1 garlic clove, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1–2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint or parsley, optional
• ¼ teaspoon salt, plus extra to taste
• Cracked black pepper, to taste

To Serve

• Extra virgin olive oil
• Fresh dill
• Cracked black pepper
• Pita, cucumber, olives or fresh vegetables

Method

1. Grate the cucumber and place it in a sieve or clean cloth.
2. Sprinkle with a small pinch of salt and leave to drain for 10 minutes.
3. Squeeze the cucumber very well to remove as much liquid as possible.
4. In a bowl, combine the Greek yoghurt, garlic, lemon juice, olive oil, dill, optional mint or parsley, salt and cracked pepper.
5. Stir through the squeezed cucumber.
6. Taste and adjust with a little extra salt, lemon or herbs if needed.
7. Cover and refrigerate for 30 minutes if time allows, then stir before serving.
8. Spoon the tzatziki into a shallow bowl.
9. Drizzle lightly with olive oil.
10. Finish with fresh dill and cracked black pepper.
11. Serve with pita, cucumber sticks, olives, grilled meats, roasted vegetables or a grazing board.

Serving Suggestion

Serve this tzatziki with Creamy Homemade Hummus and Whipped Feta with Lemon, Honey and Olive Oil for a simple Mediterranean dip spread. It also works beautifully with grilled lamb, chicken skewers, roast vegetables, warm pita or as a cooling sauce in wraps.

Storage Notes

Store tzatziki in an airtight container in the fridge for up to 3 days. Stir before serving, as a little liquid may settle around the edges.

Notes

Squeezing the cucumber well is the most important step. If too much liquid remains, the tzatziki will loosen as it sits.

Start with 1½ cucumbers and add more only if needed. The amount depends on the size of the cucumber and how firmly it has been squeezed.

Letting the tzatziki rest for 30 minutes helps the garlic, lemon and herbs settle into the yoghurt. If the tzatziki tastes flat, add a small pinch of salt before adding more lemon.

The Grace Table Tip

For the thickest tzatziki, grate and salt the cucumber first, then squeeze it until it feels almost dry. This keeps the yoghurt creamy and lets the cucumber flavour come through without watering down the bowl.

For a milder garlic flavour, use half a clove or stir the garlic through just before serving. For a stronger flavour, make the tzatziki a few hours ahead and let it rest in the fridge.