Making Classic Tzatziki
A good tzatziki should be cool and bracing. It is less a dip and more of a cold condiment meant to cut through the richness of grilled meats.
Control the moisture, keep the texture.
If you skip the salting step for the cucumbers, the water will pool at the bottom of your bowl within minutes. Use full-fat Greek yogurt to ensure a substantial base.
- box grater
- clean kitchen towel or cheesecloth
- mixing bowl
What goes in.
- 1 cupfull-fat Greek yogurt
- 1 largeEnglish cucumber
- 2 clovesgarlic, grated or pressed
- 1 tbspextra virgin olive oil
- 1 tspred wine vinegar
- 2 tbspfresh dill, chopped
- 1/2 tspkosher salt
Wringing the cucumber
After salting the grated cucumber, wrap it in a towel and twist until no more liquid drips out. You are aiming for a mass that feels dry to the touch.
The method.
Prep the cucumber
Grate the cucumber using the large holes of your box grater. Toss the shreds with the salt in a colander and let them sit for 15 minutes.
Remove the water
Transfer the cucumber to your towel and squeeze firmly over the sink. Do not be shy; the more liquid you remove, the better the final texture.
Combine
In a medium bowl, whisk the yogurt, olive oil, vinegar, and garlic. The garlic should be fine enough that it disappears into the yogurt.
Fold and finish
Fold in the squeezed cucumber and the dill. Taste, and add a pinch of salt if needed. Let it sit in the refrigerator for at least 15 minutes to allow the garlic to mellow.
Other turns to take.
Mint-Forward
Replace half the dill with fresh mint leaves for a brighter, more cooling profile.
Sharp Edge
Add a small amount of finely minced shallot for extra bite.
When it doesn't go to plan.
Use a microplane for the garlic to ensure it distributes evenly without creating large, bitter chunks.
If your yogurt looks thin, let it sit in a fine-mesh sieve lined with a paper towel for 30 minutes before mixing.
Always use a high-quality, peppery olive oil to finish the dish with a drizzle on top.
The ones that keep coming up.
Can I use regular yogurt instead of Greek?
Standard yogurt contains too much whey. If you must use it, strain it through a cheesecloth for several hours until it reaches a thick, spreadable consistency.
How long does this keep?
It is best consumed within 24 hours. Beyond that, the garlic flavor becomes sharp and the cucumber may soften too much.
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