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A shallow plate of homemade tzatziki, with a generous drizzle of extra-virgin olive oil; garnished with torn dill.

Tzatziki

5 from 1 vote
This refreshing cucumber and yogurt dip will add a taste of the Mediterranean to your table!
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Prep Time 5 minutes
Cook Time 12 hours
Chill time 3 hours
Total Time 15 hours 5 minutes
Servings: 4
Course: Appetizers
Cuisine: Albanian, Greek, Mediterranean
Calories: 539
Ingredients Equipment Method

Ingredients
  

  • 454 g whole milk Greek yogurt
  • 3 Persian cucumbers or 1 English cucumber; grated
  • kosher salt to taste
  • 1 tbsp white vinegar
  • 1 tbsp extra-virgin olive oil plus more for serving
  • 2 tbsp fresh dill chopped
  • 2 garlic cloves peeled and minced
  • freshly ground pepper to taste

Equipment

  • 1 strainer with small holes
  • 1 box grater
  • 1 large bowl
  • cheesecloth or linen napkin or linen napkin

Method
 

  1. Line a fine mesh strainer with cheesecloth or a clean linen napkin and place over a large bowl; set aside.
  2. If using English Cucumber, slice in half lengthwise and remove the seeds using a spoon. If using Persian cucumbers, keep them whole and no further prep needed.
  3. Grate the cucumbers using a box grater over a wide, shallow bowl (this will help prevent a watery mess). Transfer grated cucumbers to the lined strainer and with a generous sprinkle of Kosher salt.
    Grated cucumber straining in cheesecloth.
  4. Strain for a few hours-overnight. I give the grated cucumbers a good squeeze every so often to help speed up the process and empty out the cucumber water. It's important to draw out the liquid from the cucumbers, otherwise you'll end up with watery Tzatziki.
  5. In a large glass bowl, whisk together minced garlic, white vinegar, extra-virgin olive oil, and chopped dill.
  6. Unwrap cucumber "puck" from cheesecloth and add it to the bowl; break it up using a spoon.
    A puck of strained cucumber for Tzatziki.
  7. Stir in the yoghurt and mix until well combined. Season to taste with Kosher salt and pepper.
  8. Cover with a tight fitting lid and place in the fridge for a few hours to allow the flavors to marry. If you don't have time, don't worry! You can eat it right away.
  9. Spread Tzatziki on a shallow plate and garnish with a few pieces of torn dill and a drizzle of your best extra-virgin olive oil. Serve with warm pita bread, olives, fresh veggies, and pickles.