Tzatziki is a staple sauce or dip in Greek cuisine, known for its creamy texture and refreshing taste. It is almost always served alongside souvlaki or gyros. It can be served with freshly pan-fried flatbreads, but works equally well with baked potatoes, or as a dip for fresh vegetables.
It is very easy to make and is ideal on hot summer days when we try to use the stove or oven as little as possible.
Needless to say, homem homemade tzatziki will be far superior to store-bought tzatziki, even imported from Greece. We only need strained Greek yogurt, freshly grated cucumbers, garlic, dill, and olive oil.
Obviously, as with most recipes with few ingredients, the quality of the ingredients will greatly influence the final result. First of all, you need a good Greek yogurt, as creamy as possible.
The cucumbers need to be squeezed as well as possible. I cut them in half lengthwise and then remove the seeds, where the most water usually is. I then put them through a large grater, saute them, and drain them in a sieve, pressing on them from time to time to remove the juice. Finally, I squeeze them in a kitchen towel. This year the cucumbers were very watery, so be careful to remove as much liquid as possible.
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Ingredients
- 500 g Greek yogurt, well drained
- 2 FAbio cucumbers
- 1-2 cloves garlic
- 1/2 tablespoon finely chopped dill
- 2-3 tablespoons olive oil
- salt to taste
- 1 tablespoon white wine vinegar or lemon juice (optional)
Instructions
Drain the Greek yogurt in a sieve over a bowl for a few hours or overnight.
Peel the cucumbers, cut them lengthwise, remove the seeds, and grate them through a large grater. Sprinkle a pinch of salt over the cucumbers and put them in a sieve to drain, pressing occasionally to remove as much liquid as possible. Finally, place them in a kitchen towel and squeeze them thoroughly.
Mix the yogurt, crushed garlic, olive oil and, if you want a more acidic taste, add vinegar or lemon juice. Add the cucumber and stir. Season with salt. Add the finely chopped dill and 2-3 chopped mint leaves and mix well.
Leave the prepared tzatziki in the refrigerator for a few hours to allow the flavors to penetrate.