Side

Tzatziki

Name: Tzatziki
Total time: 20m
Yield: 4 servings
Cuisine: Greece
Ingredients: 500g Greek strained yogurt (10% fat is best); 1 large cucumber; 2–3 garlic cloves, finely minced or crushed; 2 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar or fresh lemon juice; 1 tbsp fresh dill, finely chopped; ½ tsp salt; ¼ tsp white pepper

Cool, garlicky strained-yogurt dip with grated cucumber, dill and a gloss of olive oil — the classic souvlaki companion.

20m 4 servings Easy

Ingredients

• 500g Greek strained yogurt (10% fat is best)
• 1 large cucumber
• 2–3 garlic cloves, finely minced or crushed
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar or fresh lemon juice
• 1 tbsp fresh dill, finely chopped
• ½ tsp salt
• ¼ tsp white pepper

Method

Step 1 of 617%

Grate the cucumber on the coarse side of a box grater; toss with a pinch of salt.

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1
Grate the cucumber on the coarse side of a box grater; toss with a pinch of salt.
2
Place grated cucumber in a clean muslin or tea towel and squeeze firmly to remove as much liquid as possible.
3
In a bowl, combine yogurt, squeezed cucumber, garlic, olive oil, vinegar, dill, salt and white pepper.
4
Taste and adjust salt or vinegar; the dip should be tangy and refreshing.
5
Cover and chill at least 30 minutes before serving so flavours meld.
6
Serve with souvlaki, grilled meats, warm pita or as a meze dip.