A fresh, creamy, and highly flavorful Greek tzatziki, made with crunchy cucumber, strained yogurt, garlic, dill, and olive oil. Perfect as a mezze, with pita bread, grilled meats, or raw vegetables.
Ingredients
- 500 g Plain Greek yogurt
- 1 piece Cucumber
- 1 clove Garlic
- 2 tbsp Extra virgin olive oil
- 1 tbsp White wine vinegar
- 0.5 bunches Fresh dill
- to taste Fine salt
- to taste Ground black pepper
Method
- Wash the cucumber, then grate it with the skin on to retain a fresh color and a slight crunch.
- Lightly salt the grated cucumber and let it sit to draw out the moisture until it releases its water and appears softer.
- Squeeze the cucumber tightly in your hands or in a clean kitchen towel until it barely drips.
- Crush the garlic into a fine paste with a pinch of salt, until smooth and fragrant.
- Place the Greek yogurt in a bowl and whisk briefly until smooth and creamy.
- Fold in the well-squeezed cucumber, garlic, vinegar, and olive oil, then mix gently until you have a thick, fresh cream.
- Finely chop the dill and add it to the tzatziki, then season with pepper and adjust the salt until it reaches a bright yet mellow balance.
- Cover and let rest in the refrigerator for a short while, until the garlic melds into the yogurt and the mixture is highly flavorful.
- Serve chilled in a bowl, with a drizzle of olive oil on top if you prefer a glossier finish.
Nutrition
Per serving
- Energy
- 151.1 kcal
- Protein
- 5.42 g
- Carbohydrate
- 7.98 g
- Fat
- 10.08 g
- Fibre
- 0.61 g
- Calcium
- 9.24 mg
- Iron
- 0.19 mg
- Magnesium
- 5.04 mg
