Ingredients (serves 4–6)

  • 500g thick Greek yoghurt (full-fat gives the best flavour and texture)
  • 1 large cucumber
  • 2–3 cloves of garlic, crushed or finely grated
  • 2 tablespoons good olive oil
  • 2 tablespoons fresh dill, chopped (or 1 tbsp dried)
  • 1 tablespoon white wine vinegar or lemon juice
  • Salt to taste
  1. 1

    Grate the cucumber

    Grate the cucumber on the coarse side of a box grater. Do not peel it — the skin adds colour and texture. Do remove the seeds if the cucumber is large and watery.

  2. 2

    Squeeze out ALL the moisture — this is crucial

    Place the grated cucumber in a clean tea towel or a few layers of paper towel. Squeeze firmly and repeatedly until almost no water comes out. This step is what separates watery tzatziki from the thick, creamy version you get in good restaurants. Do not skip it.

  3. 3

    Mix everything together

    In a bowl, combine the squeezed cucumber, yoghurt, garlic, olive oil, dill and vinegar. Mix well.

  4. 4

    Season and taste

    Add salt to taste. Taste and adjust — more garlic if you want it punchy, more lemon if you want brightness.

  5. 5

    Refrigerate for at least 30 minutes

    Tzatziki gets better as it sits and the flavours meld. An hour in the fridge is ideal. It keeps for 3–4 days covered in the fridge.

Serving suggestionsServe with warm pita bread, as a dip with vegetable crudites, alongside grilled lamb or chicken, or as a sauce in wraps and sandwiches. It is also excellent as a condiment on burgers.
Yoghurt mattersUse thick Greek yoghurt, not regular yoghurt. Regular yoghurt is too thin and will make the tzatziki runny even if you squeeze the cucumber perfectly. Strain regular yoghurt through muslin for 2 hours if that is all you have.

Frequently Asked Questions

Yes, and it actually improves. Make it up to 24 hours ahead. It keeps for 3–4 days in the fridge — stir before serving as some liquid may separate.
Almost always because the cucumber was not squeezed dry enough. The cucumber releases a huge amount of water. Go back and squeeze the cucumber through a clean cloth until you cannot get any more water out, then stir it into fresh yoghurt.
Fresh mint is a lovely alternative and very common in some regional Greek recipes. A combination of mint and a little parsley works well. Avoid strong herbs like rosemary or thyme which will overpower the delicate flavour.