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Tzatziki, with its creamy texture and refreshing flavors, is a beloved staple of Greek cuisine. This versatile condiment, with its base of thick Greek yogurt, cucumbers, and aromatic herbs, adds a delightful touch to a variety of dishes.

Whether used as a dip for pita bread or these Greek fries, a topping for grilled meats, or a refreshing sauce for gyros, tzatziki brings a burst of Mediterranean freshness to any meal. Let’s dive into the art of crafting the perfect tzatziki with these helpful tips.

Helpful Tips

Strain the Yogurt: To achieve the ideal creamy consistency, strain the Greek yogurt using a cheesecloth or paper towels to remove excess moisture. This will ensure that the tzatziki is luxuriously thick and rich in flavor.
Grate and Drain the Cucumbers: Grate the cucumbers and then place them in a fine-mesh sieve, sprinkling them with a pinch of salt. Allow the cucumbers to drain for about 15 minutes to remove excess water, preventing the tzatziki from becoming watery.
Let the Flavors Mingle: After preparing the tzatziki, allow it to chill in the refrigerator for at least an hour before serving. This resting period allows the flavors to meld together, resulting in a harmonious blend that will elevate the taste experience.

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Greek Tzatziki

This Greek Tzatziki has a rich creamy texture and refreshing flavors that go well with gyros and other Greek foods.

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Prep Time: 5

Resting time: 10

Total Time: 15

Servings: servings

Calories: 33kcal

Author: Laura Lynch

Ingredients

1/2 cup (67 g) cucumber finely grated
1 cup (237 ml) plain Greek yogurt we like Fage
1 tablespoon (15 ml) fresh lemon juice
1/2 tablespoon (7 ml) extra-virgin olive oil
1 clove garlic grated
1/4 teaspoon (2 g) salt
1 tablespoon (0.4 g) fresh dill chopped

Instructions

Squeeze an excess water from the cucumber by placing it on a paper towel and pressing or squeezing.
Mix all of the ingredients in a bowl. Let rest for at least 10 minutes in the refrigerator before using to distribute the flavors.

Notes

Squeeze out any excess water from the cucumbers, and remove any excess seeds to get the best texture and keep the sauce from getting runny.
Use a thick, full fat Greek yogurt for the best texture.
The sauce can be used right away or saved for up to 3 days.

Nutrition

Laura Lynch

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.

Recipes, Sauces, Vegetarian

The Perfect Tzatziki: A Refreshing Greek Delight