Classic Tzatziki
A proper tzatziki relies on thick, strained yogurt and the patience to draw moisture out of the cucumbers. If you rush the prep, you lose the texture.
Dry ingredients make thick sauce.
The water inside the cucumber is your enemy. Salt it early, squeeze it hard, and don't skip the resting time in the fridge.
- box grater
- clean kitchen towel
- mixing bowl
- silicone spatula
What goes in.
- 1 largeEnglish cucumber
- 1.5 cupsfull-fat Greek yogurt
- 2 clovesgarlic, minced into a paste
- 1 tbspextra virgin olive oil
- 1 tspred wine vinegar
- 2 tbspfresh dill, finely chopped
- 1/2 tspkosher salt
Extracting the moisture
Wrap the grated cucumber in a clean kitchen towel and twist it over the sink until no more water comes out. If the cucumber feels wet, the sauce will be thin.
The method.
Prepare the cucumber
Grate the cucumber using the large holes of your box grater. Toss the shreds with a pinch of salt and let them sit in a colander for 20 minutes.
Remove the water
Transfer the cucumber to the center of a kitchen towel. Gather the corners and twist tightly, wringing out every drop of liquid until the pulp is dry.
Mix the base
In a bowl, combine the Greek yogurt, garlic paste, vinegar, olive oil, and dill. Whisk until smooth.
Combine
Fold the squeezed cucumber into the yogurt base. Season with salt to taste.
Chill
Cover the bowl and refrigerate for at least one hour before serving so the garlic permeates the yogurt.
Other turns to take.
Mint heavy
Replace half of the dill with fresh spearmint for a sharper, cooler profile.
Lemon forward
Substitute the red wine vinegar with a squeeze of fresh lemon juice and a teaspoon of lemon zest.
When it doesn't go to plan.
Use full-fat yogurt; low-fat versions contain too much water and will never hold the texture.
Mashing the garlic with a pinch of salt on the cutting board creates a paste that blends seamlessly into the yogurt.
If you are serving this for a gathering, drizzle a final ring of olive oil on top right before it hits the table.
The ones that keep coming up.
Can I use regular cucumbers instead of English?
Yes, but you must peel them and scoop out the watery seed-filled center before grating.
How long will this last in the fridge?
It is best within 48 hours. After that, the garlic flavor becomes too aggressive and the cucumber starts to soften.
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