Classic Tzatziki
A good tzatziki relies on the contrast between the sharp, pungent bite of raw garlic and the cooling, creamy texture of the yogurt. It is a functional sauce that anchors grilled meats or rounds out a vegetable platter.
The moisture trap
If you skip draining the cucumber, your sauce will break. Give the grated cucumber a firm squeeze before adding it to the bowl.
- box grater
- clean kitchen towel or cheesecloth
- mixing bowl
- whisk
What goes in.
- 1 largeEnglish cucumber
- 2 cupsfull-fat Greek yogurt
- 2 clovesgarlic, minced into a paste
- 2 tbspfresh dill, finely chopped
- 1 tbspextra virgin olive oil
- 1 tspred wine vinegar
- to tastesea salt
Extracting the water
After grating the cucumber, salt it lightly and let it sit for ten minutes. Wrap it in a cloth and wring it out until no more liquid drips from the bundle.
The method.
Prep the cucumber
Grate the cucumber on the large holes of the box grater. Sprinkle with a pinch of salt and place it in a clean cloth to drain for 10 minutes.
Wring the liquid
Twist the cloth tightly over the sink to squeeze out as much water as possible. The cucumber should feel dry and firm, not soggy.
Make the base
In a mixing bowl, combine the yogurt, garlic paste, vinegar, and olive oil. Whisk until the texture is smooth.
Fold and chill
Fold the squeezed cucumber and fresh dill into the yogurt base. Season with salt. Let the bowl sit in the refrigerator for at least 15 minutes before serving so the garlic flavor can distribute.
When it doesn't go to plan.
Use a microplane or a mortar and pestle to turn the garlic into a true paste so you do not get chunks of raw garlic in the sauce.
Full-fat yogurt provides a stable base; low-fat versions contain too much water and lead to a thinner final product.
If the sauce thickens too much after sitting, a tiny drizzle of olive oil will loosen it just before serving.
The ones that keep coming up.
Can I use regular yogurt instead of Greek?
Regular yogurt has too much whey. If that is all you have, strain it through a coffee filter or cheesecloth for two hours first.
How long does it stay fresh?
Keep it in an airtight container in the coldest part of the fridge for up to three days.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe