Tzatziki, the classic Greek yogurt and cucumber dip, hardly needs any introduction. You probably have noticed that I mention it often, as a traditional accompaniment to many Greek recipes that I share here on my blog.
I figured that this classic Greek favorite deserves a proper recipe in a post of its own!
Tzatziki is a cool, refreshing dip that is made with thick, strained Greek yogurt, grated cucumber, garlic, extra virgin olive oil and fresh dill. It is a very popular accompaniment to a variety of grilled meats and traditional Greek vegetarian dishes and it is served as a dip with grilled bread or toasted pita.
Ingredients for the Classic Greek Tzatziki
- Plain Greek yogurt: (I use FAGE 2%)
- Cucumber: English cucumber seeded and grated (or, small Persian cucumbers)
- Garlic cloves: finely minced (or, grated in a microplane)
- Extra virgin olive oil
- Vinegar: red wine vinegar (some people prefer to use lemon)
- Seasoning: sea salt & maybe a pinch of pepper
- Fresh herb: dill (this is optional)
The great dill debate
Some people feel very strongly about adding fresh dill to their tzatziki! In some parts of Greece they add it; in others, they don’t. It really comes down to personal preference – if you don’t like it, you do not have to use it. Outside Greece, some people suggest adding fresh mint, which is really not traditional. 
A tip for the creamiest tzatziki
After the cucumbers are grated with a box grater, it is very important to set them in a sieve for about half an hour to drain. After that time, squeeze the water out by pressing the grated cucumbers between the palms of your hands. This step will ensure that the tzatziki will not be watery but will have a nice creamy and thick texture!
What to serve with tzatziki
This delicious spread is always present with every Greek meal, no matter how simple, especially at summer time. We serve it as an appetizer, alongside the traditional Greek Peasant Salad and some fresh bread or pita bread. If you are thinking of making these popular, crispy zucchini fritters or, the Santorini tomato fritters this summer, you have to make some tzatziki to serve them with. Finally, you cannot have any souvlaki or kebab, Greek mini meatballs or, lamb meatballs without tzatziki!
I hope you try this easy and delicious Greek recipe this summer!
- 1 16oz. container of plain Greek yogurt (FAGE 2% or, 5%)
- 1 sm. English cucumber peeled, seeded and grated (or 3-4 small Persian cucumbers)
- 2-3 med. garlic cloves, finely minced (or, grated with a microplane)
- ¼ cup extra virgin olive oil
- 1 TBSP. red wine vinegar
- 2 TBSP. fresh dill, finely minced (optional)
- ¼ - ½ tsp. sea salt
- Peel the cucumber, seed it and grate it. If you are using the smaller Persian cucumbers, you don't have to seed those. Place the cucumbers in a sieve, sprinkle with some salt and let them sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumbers in a medium bowl.
- Mince the garlic cloves and the fresh dill and add it to the bowl.
- Add the rest of the ingredients, season with salt, mix well, cover and refrigerate overnight or for at least a couple of hours.
- Before serving, mix again, drizzle with plenty of extra olive oil, place a few Kalamata olives in the middle and serve with grilled bread or with Greek pita bread wedges
-- Fresh dill in tzatziki is used in most parts of Greece and it is optional if you don't like it.
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