Tzatziki grec

Drain the cucumber

Peel the cucumber if the skin is thick, then grate it coarsely (no need to seed it). Toss with the coarse salt and tip into a sieve set over a bowl; let it drain for 20 minutes. Then squeeze handfuls firmly in a clean kitchen towel or paper towels to press out as much water as possible — this is the step that keeps your tzatziki thick instead of watery.

• 1 large (about 400 g) cucumber
• 1 tsp coarse salt

✅ C'est prêt quand : the cucumber feels dry and almost half its original volume after squeezing

Make a garlic paste

Finely mince the garlic, sprinkle the fine salt over it, then use the flat side of a knife to mash and smear it into a smooth paste on the cutting board. This tames the raw bite of the garlic and lets it spread evenly through the dip instead of hitting in sharp bits.

• 2–3 cloves garlic
• 1/4 tsp fine sea salt

✅ C'est prêt quand : the garlic looks like a smooth, almost creamy paste with no visible chunks

Mix the base

In a bowl, stir together the yogurt, the well-drained cucumber, the garlic paste, 2 tablespoons of the olive oil, the vinegar (or lemon juice) and the dill. Stir just until evenly combined; overmixing can thin the yogurt and make the dip runny.

• 500 g Greek strained yogurt
• 2 tbsp olive oil (of the divided amount)
• 1 tbsp white wine vinegar or lemon juice
• 2 tbsp fresh dill

✅ C'est prêt quand : the mixture is thick, speckled green with dill, and holds its shape on a spoon

Season and chill

Taste and add black pepper and, if needed, a little more salt. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours; chilling lets the garlic and dill flavours settle into the yogurt and firms up the texture.

• to taste black pepper

✅ C'est prêt quand : the dip is cold, firm enough to hold a spoon upright briefly, and the flavours taste blended rather than sharp

Serve

Spoon the tzatziki into a shallow bowl, swirl the top with the back of the spoon, and drizzle over the remaining tablespoon of olive oil. Serve cold alongside warm pita, grilled meats or roasted vegetables.

• 1 tbsp olive oil (remaining, to drizzle)