Tzatziki
Homemade Tzatziki – A Refreshing Greek ClassicTzatziki is a beloved Greek dip made from simple, wholesome ingredients, and it has stood the test of time for good reason. With its creamy texture, refreshing taste, and garlicky kick, tzatziki brings a bright Mediterranean touch to any table. Traditionally made with strained yoghurt, cucumber, garlic, olive oil, lemon juice, and fresh herbs like dill or mint, this classic dip has roots that stretch back to ancient Greece, where yoghurt-based sauces were paired with grilled meats and flatbreads.Tzatziki is wonderfully versatile and belongs at every alfresco meal—whether you're serving grilled lamb, a leg of lamb (check out my recipe), chicken skewers, roasted vegetables, or simply passing around warm pita bread. It’s a cooling contrast to rich flavours and a must-have on any summer table. What makes tzatziki so special is that it’s both easy to make and full of vibrant flavour using just a few everyday ingredients. You can even prepare the yoghurt base ahead of time, making it an ideal addition to stress-free entertaining.Whether you're hosting a barbecue, packing a picnic, or planning a Mediterranean-inspired dinner, tzatziki adds a delicious, creamy freshness that guests always remember. Once you’ve made it from scratch, you’ll never go back to store-bought!
Ingredients
- 100 g cucumber, washed and grated
- 6 g salt, plus extra to sprinkle over the grated cucumber
- 500 g thick double cream yoghurt (my favourite is AYRSHIRE from woolworths)
- 3 garlic cloves, minced
- pepper to taste
- 2 Tbsp fresh dill, finely chopped (or mint or parsely)
- 1 tsp fresh lemon juice
- 1 Tbsp olive oil for drizzeling
Instructions
- Grate the Cucumber and Salt It:Start by grating your cucumber. Sprinkle some salt over it and set it aside for 20 minutes to help draw out excess moisture.
- Prepare the Yoghurt Base:While the cucumber is draining, mix your yoghurt with 6 grams of salt, minced garlic, ground pepper, fresh dill, and a splash of lemon juice in a bowl.
- Chill the Yoghurt Mixture:Cover the bowl and place it in the fridge to chill while the cucumber continues to drain. This helps the flavours develop beautifully.
- Drain the Cucumber Thoroughly:After 20 minutes, transfer the grated cucumber into a clean cheesecloth. Squeeze out as much liquid as possible to avoid watering down your tzatziki.
- Refrigerate the Cucumber Separately:Place the well-drained cucumber in a separate container and refrigerate it until you're ready to serve your tzatziki.
- Combine Just Before Serving:When you’re ready to serve, gently fold the grated cucumber into the yoghurt mixture to keep the texture fresh and vibrant.
- Serve and Garnish:Spoon the tzatziki into a serving bowl. Drizzle with olive oil and, if desired, garnish with a lemon wedge and a sprig of fresh dill for a beautiful finish.
Notes
For a more intense flavour, you can prepare the yoghurt mixture a day in advance to allow the flavours to develop fully.
However, grate and drain the cucumber on the day you plan to serve, and only combine it with the yoghurt just before serving to keep the texture fresh and crisp.
However, grate and drain the cucumber on the day you plan to serve, and only combine it with the yoghurt just before serving to keep the texture fresh and crisp.
If your yoghurt isn’t thick and creamy, you can strain it for a better consistency. Simply spoon the yoghurt into a cheesecloth, place it over a colander, gather the edges to close the top, and set a weight on it. Let it drain in the fridge for a couple of hours. This will remove excess liquid and leave you with a richer, thicker yoghurt perfect for tzatziki.