Quick Tzatziki
A good sauce should act as a bridge between ingredients rather than just a condiment. This version skips the long draining time required for traditional methods, using a simple squeeze to get the texture right in minutes.
Control the moisture, control the sauce.
Use full-fat Greek yogurt to ensure the sauce holds its shape on the plate. Avoid the watery liquid at the bottom of the yogurt container.
- box grater
- clean kitchen towel
- mixing bowl
- whisk
What goes in.
- 1 cupfull-fat Greek yogurt
- 1 largeEnglish cucumber
- 1 clovegarlic, finely grated or minced
- 1 tbspextra virgin olive oil
- 1 tspfresh lemon juice
- 1 tbspfresh dill, chopped
- 1/2 tspkosher salt
Remove the cucumber water
Once grated, sprinkle the cucumber with a pinch of salt and wrap it in a kitchen towel. Twist the towel tightly until no more liquid runs out; the cucumber should feel almost dry to the touch.
The method.
Prep the cucumber
Grate the cucumber using the large holes of your box grater. Sprinkle with salt, let it sit for five minutes, then twist inside a towel to remove as much water as possible.
Mash the garlic
On your cutting board, take the flat side of your knife to press the grated garlic into a paste. This distributes the flavor evenly through the yogurt rather than leaving harsh chunks.
Combine
Whisk the yogurt, garlic paste, lemon juice, and olive oil in a bowl until smooth. Fold in the dried cucumber and fresh dill.
Finish
Check the seasoning and add more salt if needed. Let it sit in the refrigerator for at least 10 minutes to allow the garlic to mellow into the yogurt.
Other turns to take.
Minty variation
Swap the dill for equal parts fresh mint for a sharper, cooler finish.
Extra thick
Add a tablespoon of labneh to the yogurt base for a tighter, spreadable texture.
When it doesn't go to plan.
If using a standard cucumber instead of English, peel it first and scoop out the watery seeds before grating.
Keep your olive oil light; too much can overwhelm the clean profile of the cucumber.
Taste your garlic before adding it; if it is exceptionally sharp, use half a clove.
The ones that keep coming up.
Can I make this ahead of time?
You can, but the cucumber will release more moisture even after being squeezed. If it gets watery, just give it a quick stir before serving.
What is the best way to serve this?
Serve it alongside grilled meats, charred vegetables, or warm pita bread.
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