Greek Tzatziki

Greek Tzatziki

This is my go-to tzatziki recipe — easy to make, full of authentic flavour, and incredibly versatile. Now that the weather's starting to warm up and summer (and BBQ season!) is just round the corner, this classic Greek yoghurt sauce and dip is the perfect accompaniment to your grilled favourites and picnic spreads. 

The creamy yoghurt, crisp cucumber, punchy garlic, and fresh dill all come together in one refreshing bite that's sure to bring a taste of Greece to your summer gatherings!

Ingredients

  • 450g strained Greek yoghurt

  • 1 large cucumber, grated 

  • 25g fresh dill, finely chopped (remove thick stalks)

  • 4 garlic cloves, crushed using a garlic press

  • 3 tablespoons extra virgin olive oil, plus 1 tablespoon to drizzle on top when serving

  • 1½ tablespoons red wine vinegar

  • 1 tablespoon sherry vinegar

  • sea salt and freshly ground black pepper, to taste

  • 1 teaspoon sea salt (or ½ tsp if using fine salt) - for drawing water from the cucumber

Instructions

  1. Grate the cucumber:

    Wash and grate the cucumber using the coarse side of a grater. You can leave the skin on or peel it — totally up to you. The coarse side of the grater gives a better texture and slight crunch.

  2. Remove excess water:

    Transfer the grated cucumber to a strainer or sieve and sprinkle with 1 teaspoon of sea salt. Let it sit for 5-10 minutes to draw out the moisture. Then, using your hands or a cheesecloth, squeeze out as much liquid as possible. Discard the liquid — it's the key to achieving a thick, creamy texture.

  3. Combine ingredients:

    In a mixing bowl, combine the Greek yoghurt, grated cucumber, dill,crushed garlic, extra virgin olive oil, red wine vinegar and sherry vinegar. Season with sea salt and freshly ground black pepper to taste.

  4. Stir and chill:

    Stir everything together with a spoon until well combined. Pop it in the fridge to chill before serving for the freshest taste.

  5. Serve:

    Just before serving, drizzle with 1 tablespoon of extra virgin olive oil on top.  Enjoy with bread, crackers, sliced red peppers, or alongside grilled meats. It's also great on kebabs, wraps, or even burgers (I like to add a dollop on my chicken patties).

Tips & Twists

  • Choose the right yoghurt: Use authentic strained Greek yoghurt for that rich, creamy texture. Total Greek yoghurt is a good example and is widely available in UK supermarkets. 

  • Prevent excess water: For an extra thick tzatziki, remove the seeds from the cucumber before grating. Just slice in half lengthwise and scoop out the seeds with a spoon or knife. 

  • Vinegar substitute: Not a fan of vinegar? Replace it with freshly squeezed lemon juice — start with ½ a lemon and adjust to your taste.

To watch the recipe reel click here.

Enjoy!

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