How to Make Tzatziki
Total Time
15 minutes
Prep Time
15 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(384)
Ingredients
2 1/2 cups
- 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
- 1 ½ cups plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint and/or dill
- 1 tablespoon lemon juice
- 1 medium clove garlic, pressed or minced
- ½ teaspoon fine sea salt
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Preparation
Step 1
Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Step 2
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Step 3
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Step 4
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Chef's notes
Recipe adapted from my cookbook, Love Real Food.
Make it dairy free/vegan:
Substitute an equal amount of cashew sour cream for the yogurt, and thin the tzatziki with a small splash of water if necessary.
