Among the great classics of Greek cuisine, tzatziki holds a special place. Fresh, creamy, and fragrant, it can be prepared in just a few minutes with only a handful of ingredients. As an appetizer, as a side dish with grilled meats, or tucked into a pita bread—it doesn’t get any simpler… or more delicious.
Recipe (serves 4)
Ingredients
- 500 g full-fat Greek yogurt
- 1 cucumber
- 1 to 2 cloves of garlic
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar or lemon juice
- 1 tablespoon chopped fresh dill (or fresh mint)
- Salt
- Pepper
Preparation
- Grate the cucumber, sprinkle it lightly with salt, then let it drain for about 15 minutes in a colander. Next, squeeze it thoroughly in a clean kitchen towel to remove as much water as possible.
- In a bowl, mix together the Greek yogurt, finely chopped or pressed garlic, olive oil, vinegar (or lemon juice), and dill.
- Stir in the well-drained cucumber, then season with salt and pepper to taste.
- Gently mix and let it rest in the refrigerator for at least an hour so the flavors can develop.
- Serve with a drizzle of olive oil, a few sprigs of dill, and toasted pita bread, raw vegetables, or skewers.
For an even more authentic result, opt for thick Greek yogurt and take the time to drain the cucumber thoroughly: that’s the secret to a creamy tzatziki that doesn’t release water. It keeps for up to two days in the refrigerator and is often even better the next day.
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