Ingredients:

  • 1 English cucumber, peeled, seeded, and grated (approx. 250g)
  • 1 teaspoon kosher salt (5g)
  • 1 cup plain Greek yogurt (full-fat or 2% - your choice!), 225g
  • 2 tablespoons fresh lemon juice (approx. 30ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 2 tablespoons extra virgin olive oil (approx. 30ml)
  • 2 tablespoons chopped fresh dill (approx. 10g)
  • ¼ teaspoon freshly ground black pepper (approx. 0.5g)

Instructions:

  1. Grate the cucumber, toss with salt, and place in a colander lined with a clean kitchen towel or cheesecloth. Let it drain for at least 30 minutes to remove excess moisture. Squeeze out any remaining liquid.
  2. In a medium mixing bowl, combine the drained cucumber, Greek yogurt, lemon juice, minced garlic, olive oil, chopped dill, and black pepper.
  3. Stir until all ingredients are well combined.
  4. Taste the tzatziki and adjust seasonings as needed. Add more lemon juice for tanginess, garlic for a stronger bite, or dill for herbaceousness.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.