Greek Tzatziki
Instructions
- 1
Peel the cucumber and cut it in half lengthwise. Using a spoon, scrape out the seeds from the center.
- 2
Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth.
- 3
Squeeze out as much liquid as possible from the cucumber - this is crucial for preventing watery tzatziki. You should extract about 1/2 cup of liquid.
- 4
In a medium bowl, combine the Greek yogurt with the drained cucumber.
- 5
Mince the garlic very finely or use a garlic press. Add it to the yogurt mixture.
- 6
Finely chop the fresh dill and add it to the bowl.
- 7
Add the lemon juice, olive oil, and salt to the mixture.
- 8
Stir everything together until well combined.
- 9
Taste and adjust seasoning with additional salt and black pepper as needed.
- 10
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- 11
Before serving, give it a quick stir and drizzle with a little extra olive oil if desired.
Chef's Note
"This authentic tzatziki is the perfect cooling companion to grilled meats and vegetables, bringing that true Greek taverna taste to your table. Don't skip the step of draining the cucumber - it's the secret to achieving that thick, creamy texture every time."
