Confessions: Homemade Tzatiki
I basically drink this shit
For those of you that don’t know I am basically obsessed with Mediterranean food, like unhealthy obsessed…seriously. Since, sadly, moving to Greece isn’t in the cards anytime soon I try to bring small pieces of the Mediterranean here.
Tzatiki, for those that don’t know, is a classic Greek appetizer (or “meze”) made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill. It’s super simple to make and a hit at any get-together.
Before we do anything… here are a few tips & tricks to make sure you have the best Tzatiki.
- Make sure your grated cucumber is well-drained. If you have time, you can drain it in cheesecloth or a fine mesh sieve overnight.
- If you’re in a rush, you can use your hands to squeeze the liquid out of the cucumber.
- The longer the garlic rests in the yogurt, the less sharp bite it will have and the better it will taste.
- For best results, combine all of the ingredients except for the cucumber and dill, then let it rest overnight in the fridge while your cucumber is draining.
- Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors.
Let’s get started
What you need:
- 1/2 a large cucumber, unpeeled
- 1 1/2 cups plain full-fat Greek yogurt
- 2 large garlic cloves, finely minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon white vinegar
- 1/2 teaspoon salt
- 1 Tablespoon minced fresh dill
- 1 Lemon
What you do:
- Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl.
- Cover and refrigerate overnight.
- Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.
- Finish with lemon to taste.
I hope you love this as much as I do. Let me know how it turns out for you.