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Tzatziki
Cool and creamy tzatziki is an ambassador of traditional Greek cuisine. Made with thick strained yogurt, crisp cucumber, and a bold touch of garlic, it is the ultimate companion for grilled meats and vegetables. Whether it’s paired with dolmades, tucked into a traditional souvlaki, or served with warm, crusty bread, this refreshing dip is rarely absent from a Greek table. It’s more than just a sauce; it’s a timeless classic that brings the authentic flavors of Greece to every meal.
What you will need
- 300 g strained Greek yogurt
- 1 big cucumber, seedless
- 3 tablespoons olive oil
- 1-3 garlic cloves minced (depending on preference)
- 1/2 teaspoon salt (for draining the cucumber)
- 1 tablespoon fresh dill or peppermint finely chopped
- a pinch of salt and freshly ground pepper (to taste)
1The recipe step to step
- 1
Prepare the cucumber: Peel the cucumber, remove the seeds (if any), and grate it into a colander. Season with salt and 1 tablespoon of vinegar. Mix well and let it sit for 10 minutes to release its juices.
- 2
Prepare the yogurt base: In a medium bowl, combine the yogurt, olive oil, garlic, dill (or spearmint), salt, and pepper. Stir until the mixture is smooth and well blended.
- 3
Assemble the tzatziki: Taking one handful at a time, firmly squeeze the grated cucumber between your palms over the sink or colander to remove all excess moisture. Transfer the squeezed cucumber to the yogurt bowl. Fold it in with a spoon until thoroughly combined.
- 4
Chill and Serve: Store the tzatziki in the fridge for at least 30 minutes to allow the flavors to meld. Always serve cold. For a beautiful presentation, garnish with a touch of lemon zest and a few olives on top.
Bon Appetite - Kali orexi
