I learned how to make this Tzatziki recipe while I was visiting Athens – everyone who tries it tells me that it’s the authentic recipe they were looking for!
Let me start by apologizing for not posting this sooner. I know I’ve promised you all sorts of Greek recipes, so starting today I am going to deliver! First things first…. Tzatziki.
This is a classic Greek appetizer (or “meze”) made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill. It’s super simple to make and a hit at any get-together!
While in Athens, I decided to take a cooking class on preparing classic Greek dishes. One of the first things we made in that (six-hour + exhausting + amazing) class was this Tzatziki!
I made a few adjustments to suit my taste (mainly because I don’t like a TON of dill in my Tzatziki), but feel free to experiment with your own amounts of each ingredient!
First, check out this rare and precious photo:
It’s rare and precious because:
- I’m actually in the photo (I’m usually behind the camera), and;
- I’m wearing nail polish.
Don’t you just love my go-to vacation look? I call it haggard-chic.
Right, so back to this recipe. Here are a few tips and tricks I picked up in class:
- Make sure your grated cucumber is well-drained. If you have time, you can drain it in cheesecloth or a fine mesh sieve overnight.
- If you’re in a rush, you can use your hands to squeeze the liquid out of the cucumber.
- The longer the garlic rests in the yogurt, the less sharp bite it will have and the better it will taste.
- For best results, combine all of the ingredients except for the cucumber and let it rest overnight in the fridge while your cucumber is draining.
- Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors.
This is so tangy and delicious; perfect spread over some warm pita bread!
If you have leftovers, make these adorable little Tzatziki Bites with Greek Salsa!
Here’s Your Recipe!
- 1/2 a large cucumber, unpeeled
- 1 1/2 cups plain full-fat Greek yogurt
- 2 large garlic cloves, finely minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt
- 1 Tablespoon minced fresh dill
- Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
- Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.