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Authentic Greek Tzatziki Recipe with Greek Yogurt

Authentic Greek Tzatziki Recipe with Greek Yogurt

A thick, creamy Greek tzatziki made with full-fat Greek yogurt, drained cucumber, garlic, olive oil, red-wine vinegar, and optional fresh dill. It makes about 2½ cups and serves 4 to 6.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g (about 2 cups) Full-fat Greek yogurt
  • 1 medium, about 200-250 g English cucumber
  • 2 finely grated or crushed Garlic cloves
  • 1 1/2 tablespoons Extra-virgin olive oil
  • 1 tablespoon Red-wine vinegar
  • 1/2 teaspoon, plus more to taste Fine salt
Optional Ingredients
  • 1-2 tablespoons, finely chopped Fresh dill
  • 1 tablespoon, instead of vinegar Fresh lemon juice

Method
 

Step-by-Step
  1. Grate the cucumber, toss it with a small pinch of the measured salt, and place it in a fine sieve, cheesecloth, or clean kitchen towel.
  2. Press or squeeze the grated cucumber firmly to remove as much liquid as possible. Let it drain for 20 to 30 minutes if time allows.
  3. Combine the Greek yogurt, garlic, olive oil, red-wine vinegar or lemon juice, remaining salt, and dill if using.
  4. Fold the drained cucumber into the yogurt mixture and stir thoroughly until evenly combined.
  5. Taste and adjust the salt, acidity, or garlic to suit your preference.
  6. Cover and refrigerate for at least 30 minutes and up to 2 hours before serving. Stir once more and finish with a small drizzle of olive oil if desired.

Notes

Use thick, full-fat Greek yogurt and squeeze the cucumber very dry for the best texture. Dill is optional, and lemon juice may replace the red-wine vinegar. The garlic flavor becomes rounder after the tzatziki rests in the refrigerator.