Tzatziki
A simple and refreshing Greek cucumber dip that belongs on summer tables. It began as a rustic mix of thick yogurt, cucumber, garlic and herbs. Today it is served in tavernas on the coast and on islands alike. It cools the plate in hot weather, softens grilled meat with a gentle contrast and works as a light spread on warm bread. Close cousins appear around the Mediterranean. Turkish cacik and Balkan tarator follow the same idea and differ mainly in thickness and seasoning. At home tzatziki is quick yet festive. With a cucumber, Greek yogurt and a handful of dill you have a bowl that disappears before the pitas leave the pan.
Ingredients:
- 1 medium cucumber
- 250 g Greek yogurt
- 3 tbsp dill, roughly chopped
- 1 small garlic clove, grated or pressed
- 1 tbsp extra virgin olive oil optional
- 1–2 tsp lemon juice optional
- salt and black pepper
Recipe steps:
- Peel the cucumber and grate on the coarse side of a grater.
- For a thicker dip toss the grated cucumber with a pinch of salt, let it stand for 5–10 minutes, then squeeze gently in your hand or in a clean cloth.
- In a bowl mix the yogurt with the dill, garlic, olive oil and lemon if using. Season with salt and pepper.
- Fold in the cucumber and stir until combined.
- Serve right away. If you plan to chill it, expect the cucumber to release a little water and stir again before serving.
Technical tips for a fresh taste:
Choose the thickest yogurt you can find. Higher fat gives a rounder flavor and a dip that holds its shape on bread. Grate the garlic to a smooth paste and add it just before mixing so it stays fragrant. A touch of acidity lifts the yogurt. In Greece cooks use lemon or a few drops of white wine vinegar. Olive oil adds silkiness and ties cucumber to yogurt even in a small amount. Fresh dill works best and a rough chop keeps the herb lively. If you only have dried dill, use a little less and let the dip rest for a short moment so the herbs wake up.
Variants and regional inspiration:
Dill is classic. In many Greek homes you will also meet mint. A few leaves make the dip softer and cooler. For a fuller line add a pinch of black pepper and a few extra drops of lemon. You can leave the cucumber core in for juiciness or remove it for a firmer spread that sits well on canapés. A tiny pinch of dried oregano fits the bowl too. When grilling, go slightly stronger on garlic and add a little more oil. For a light lunch choose a gentler direction with more yogurt and herbs and less garlic. Salt with care. Cucumber draws it in and the flavor shifts after a short rest.
Serving and pairings:
Tzatziki is a natural partner for souvlaki and chicken or pork skewers. It sits well with roasted potatoes, oven baked fish and warm pita toasted in a pan. On a mezze table add a bowl of olives and crisp vegetables. It doubles as a cucumber dip for vegetable fritters and for falafel. For small bites spread a thin layer on toast and add a slice of cucumber with a few dill fronds. In hot weather it shines in the simplest way. A spoon of tzatziki beside couscous and tomatoes makes an easy summer plate.
Storage and make ahead:
Tzatziki tastes wonderful right after mixing. If you need to serve later, choose one of two paths. Either salt and drain the cucumber in advance or mix cucumber with yogurt shortly before bringing it to the table. The dip keeps in the fridge in a closed container until the next day. Give it a quick stir before serving and refresh with a drop of lemon, a pinch of salt and a little fresh dill if needed. That way the dip stays bright, creamy and ready for bread or for juicy meat from the grill.
