What You’ll Need
- 17 ounces Greek yogurt (plain, or any strained yogurt)
- 1 cucumber (peeled and grated; I find English cucumbers to be the best)
- 3 tablespoons Greek olive oil
- 1 lemon (juiced)
- 1 to 2 teaspoons salt (to taste)
- 1 teaspoon black pepper
- 2 tablespoon dill (fresh and chopped)
- 1 to 2 teaspoons red wine vinegar (to taste)
- 1 clove garlic (pressed; if you love garlic add more)
How to Make It
- Put the Greek yogurt into a bowl, something big enough to mix in all ingredients.
- Take peeled cucumber and grate on a plate.*Important: squeeze out all juices from cucumber BEFORE adding it to the yogurt. Tzatziki is thick, and adding the juices from the cucumber will make is watery.
- Add olive oil, lemon, salt, pepper, dill, red wine vinegar, and garlic to cucumber-yogurt mixture.
- Mix thoroughly
- Let it rest. Place in refrigerator for a minimum of 2-4hrs. Preferably, overnight.
- Serve alongside bread, meat, veggies, or whatever you like!
Notes: Making tzatziki is one of my favorite things because it’s such an organic process. Each time I make it, a little more of one ingredient is needed (sometimes more lemon and other times a bit of the cucumber juice). Remember, the resting period will change the flavor as the ingredients will come alive – so that hint of garlic will grow a bit more as it rests. Get it to a flavor you’re happy with, let it sit for a while, and taste how it changes.