Tzatziki
Ingredients
- 12 ounces cucumber – coarsely grated (~1 medium cucumber)
- 1 teaspoon salt
- 2 cloves garlic – finely grated or mashed
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 16 ounces Greek yogurt
Instructions
1. Grate the cucumber on the large holes of a box grater. Toss with 0.5 teaspoon of the salt and place in a fine sieve set over a bowl; let drain 10–15 minutes, then squeeze firmly by hand or in a clean towel until very dry.
2. In a small bowl or mortar, mash the garlic with the remaining 0.5 teaspoon salt to a smooth paste. Stir in the white wine vinegar and extra-virgin olive oil until lightly emulsified, about 30 seconds.
3. Place the Greek yogurt in a mixing bowl (if not already very thick, strain it in a cheesecloth-lined sieve for 30 minutes first). Stir in the garlic–vinegar–oil mixture until smooth.
4. Fold in the well-squeezed cucumber until evenly distributed. Taste and, if desired, adjust the acidity with a few drops more vinegar.
5. Cover and chill 1–2 hours for the flavors to meld. Stir before serving and serve cold.
Tzatziki is a cool, creamy yogurt-and-cucumber dip with a bright, garlicky snap and a gentle tang from vinegar or lemon. Thick strained yogurt gives it body, grated cucumber brings freshness and crunch, and good olive oil rounds everything out with a peppery softness. It’s equally at home as a dip with warm pita and vegetables or as a sauce for grilled meats, seafood, and roasted vegetables.
Rooted in the cuisines of Greece and the wider Eastern Mediterranean, tzatziki reflects a family of yogurt-cucumber preparations that includes Turkish cacık and related Persian and Levantine dishes. In Greece it is commonly made with strained sheep’s or cow’s milk yogurt, plenty of garlic, and a splash of wine vinegar or lemon. Served as part of a meze spread or alongside souvlaki and gyros, it has become a staple beyond Greece, where herb-laced variations are also popular.