What You’ll Need

  • 17 ounces Greek yogurt (plain, or any strained yogurt)
  • 1 cucumber (peeled and grated; I find English cucumbers to be the best)
  • 3 tablespoons Greek olive oil
  • 1 lemon (juiced)
  • 1 to 2 teaspoons salt (to taste)
  • 1 teaspoon black pepper
  • 2 tablespoon dill (fresh and chopped)
  • 1 to 2 teaspoons red wine vinegar (to taste)
  • 1 clove garlic (pressed; if you love garlic add more)

How to Make It

  1. Put the Greek yogurt into a bowl, something big enough to mix in all ingredients.
  2. Take peeled cucumber and grate on a plate.*Important: squeeze out all juices from cucumber BEFORE adding it to the yogurt. Tzatziki is thick, and adding the juices from the cucumber will make is watery.
  3. Add olive oil, lemon, salt, pepper, dill, red wine vinegar, and garlic to cucumber-yogurt mixture.
  4. Mix thoroughly
  5. Let it rest. Place in refrigerator for a minimum of 2-4hrs. Preferably, overnight.
  6. Serve alongside bread, meat, veggies, or whatever you like!

Notes: Making tzatziki is one of my favorite things because it’s such an organic process. Each time I make it, a little more of one ingredient is needed (sometimes more lemon and other times a bit of the cucumber juice). Remember, the resting period will change the flavor as the ingredients will come alive – so that hint of garlic will grow a bit more as it rests. Get it to a flavor you’re happy with, let it sit for a while, and taste how it changes.