Tzatziki

Name: Tzatziki
Prep time: 10 min
Yield: 2 to 4 servings
Cuisine: Greek Menu
Ingredients: Greek Strained Yogurt — 500 g; Cucumber — 1; Garlic — 1 clove; Extra Virgin Olive Oil — 3 tbsp; White Wine Vinegar — 1 tbsp; Fresh Dill — 1 small bunch; Salt — To taste; Black Pepper — To taste

This authentic Greek tzatziki is a creamy, refreshing sauce made from thick, strained Greek yogurt, garlic-infused olive oil, and finely grated cucumber. Perfectly balanced with a splash of white wine vinegar and fresh dill, this cool, savoury accompaniment is an essential partner for souvlaki, kebabs, and grilled vegetables, offering a velvety texture and a bright, aromatic flavour profile that is a true staple of Greek cuisine.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 0 minutes

Servings: 2 to 4

Notes:

Always use thick, strained Greek yogurt rather than standard yogurt; its rich consistency is the secret to achieving a luxurious, velvet-smooth result that holds its own when combined with other ingredients.

Squeezing the grated cucumber in a clean kitchen towel until completely dry is the most critical step; removing all excess moisture prevents the sauce from becoming watery, ensuring it remains thick and creamy.

Pulverising the garlic with the olive oil in a blender before adding it to the yogurt ensures there are no sharp, large pieces of garlic, providing a smooth, well-integrated flavour throughout the sauce.

White wine vinegar is fundamental to an authentic tzatziki; it provides the characteristic sharp tanginess that cuts through the richness of the yogurt and balances the earthy notes of the cucumber.

Tzatziki is incredibly versatile; it enhances everything from souvlaki and grilled meats to baked potatoes and fresh warm pita, making it an indispensable recipe to have in your repertoire.

Prep Cucumber
Grate the cucumber using the large blades of a grater, toss with salt and vinegar, and set aside to drain before wringing out all excess liquid in a clean towel.

Blend Aromatics
Pulverise the garlic and extra virgin olive oil in a blender until the garlic is completely broken down and fully emulsified.

Combine Base
In a bowl, mix the strained Greek yogurt with the garlic and oil mixture, remaining white wine vinegar, salt, and black pepper until creamy and uniform.

Incorporate
Add the squeezed, dry grated cucumber to the yogurt mixture and stir well to ensure an even distribution of textures.

Finish
Fold in the finely chopped fresh dill, taste for seasoning, and serve chilled alongside your favourite grilled meats or vegetables.