Tzatziki

Tzatziki is Greece's answer to mayonnaise — except it's actually good for you. This cool, garlicky cucumber-yogurt sauce is perfect with carrot sticks, bread, and grilled meat.

The truth is that Greeks really only have tzatziki with souvlaki and grilled meat — it's the tourists that love it most! Greeks are really particular when it comes to eating garlic and couples will only have tzatziki if both are eating. Like, "honey will you eat some tzatziki?" if it's on the table at a group dinner!

The Secret: Drain Everything

The biggest mistake people make with tzatziki is ending up with a watery mess. Both the yogurt and cucumber release liquid — you need to remove it.

For the Cucumber

1. Grate on the large holes of a box grater.

2. Place in a fine-mesh strainer.

3. Sprinkle generously with salt.

4. Let drain for at least 15-20 minutes.

5. Squeeze out ALL remaining liquid with your hands.

For the Yogurt

Use FULL FAT Greek yogurt, which will make your tzatziki thick and creamy — and is already strained. If yours seems thin, or you must use low fat, drain it through cheesecloth for an hour.

Making Tzatziki

1. Drain and squeeze the cucumber as described above. You want it as dry as possible.

2. In a bowl, combine yogurt, drained cucumber, garlic, olive oil, vinegar, and dill.

3. Mix well. Taste and add salt as needed.

4. Cover and refrigerate for at least 30 minutes before serving. This lets the flavors meld.

About the Garlic

When Greeks use garlic, they don't hold back. Traditional tzatziki is assertively garlicky.

Start with the amount listed, taste, and add more if you like. Raw garlic mellows slightly as the tzatziki sits.

If you're serving this before a date, maybe ease up. Otherwise, go bold.

Variations

With mint: Fresh mint can be used instead of dill.

Without cucumber: Omit the cucumber and eat with roasted beets or in beet salad.

Smoky: Add a pinch of smoked paprika.

Light: Use 2% Greek yogurt (though full-fat is traditional and tastes much better).

How to Use It

• With grilled meats — lamb, chicken, pork
• As a dip for pita bread or vegetables
• On gyros and souvlaki
• With roasted vegetables
• With fried zucchini, eggplant, and potatoes
• As a salad dressing (thin with a little water)
• Spread on sandwiches
• OR just on delicious crusty bread, simple, but amazing!

Storage

Tzatziki keeps in the refrigerator for at least 2 weeks. It may release some liquid as it sits — just stir before serving.

Don't freeze it. The texture won't survive.

A Note on Store-Bought

The tzatziki in American supermarkets is usually disappointing — thin and watery, underseasoned, and missing the punch of real garlic.

Make your own. It's quick, takes 15 minutes, and the difference is enormous. Once you've had real tzatziki, you won't go back.