Authentic Greek Tzatziki
An easy family recipe straight from Athens for the best thick & creamy tzatziki. Made with Greek yogurt, grated cucumber, fresh garlic, olive oil, vinegar, salt and pepper.
Servings: 8
Equipment
- Box grater
- Mixing bowl
- Garlic press
- Storage container with lid
Ingredients
- 1/2 english cucumber, grated
- 1.5 cups plain full-fat Greek yogurt
- 2-3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp vinegar white, red wine, or white wine
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Grate 1/2 an english cucumber using the large side of a box grater. Place grated cucumber in a fine mesh strainer to drain out water and set aside.
- Add Greek yogurt to a mixing bowl. Mince garlic cloves and add to bowl with yogurt.
- Using your hands, squeeze all remaining water out of grated cucumber and transfer to bowl with yogurt and garlic.
- Add olive oil, vinegar, salt, and pepper. Mix together until combined. Taste and adjust seasoning to your liking. Store in an airtight container in the fridge.
- Optional step for presentation: drizzle 1 tbsp of olive oil over the top and place 2 kalamata olives on top.
Notes
- Transfer tzatziki to an airtight container with a lid and place in the fridge for up to 5 days. Stir together before each use.
- It’s best for Tzatziki to sit in the fridge for a few hours before serving. This makes the garlic milder & the flavors have time to combine.
- For best results leave overnight or for about 4 hours before serving.
- Red wine vinegar can be used instead of white wine vinegar.
- Authentic tzatziki requires the yogurt to first be strained in a cheesecloth for thick non-watery results. I personally skip this step to save time.