This Taztziki sauce is one of my favorite summer condiments and it’s pretty darn good for you to boot. A combination of Greek yogurt, cucumber, fresh herbs, lemon and olive oil make this the perfect accompaniment to grilled meats, flatbreads and fresh veggies. I love serving it with my lamb kofta, Greek grilled chicken thighs or Greek inspired lamb burgers, or a fresh dip for veggies and pita crackers.
The key to a great Taztziki is making sure you have completely drained your cucumber before mixing it with the yogurt. This ensures that your dip will be thick and creamy and not runny. This is a great recipe to make ahead and it lasts 4-5 days in the fridge so make a big batch and enjoy all week!
The Best Tzatziki
- 1 English Cucumber
- 1.5 cups Greek yogurt I prefer full fat
- 1 small lemon, zest and juice
- 2 Tbsp fresh dill chopped
- 1 Tbsp fresh mint chopped
- 2 Tbsp olive oil extra virgin
- 1/2 tsp sea salt
- 1-3 cloves garlic (This is personal preference.I like 2-3 cloves for a more potent, spicy tzatziki. For a more mild flavor stick to just 1.)
- Grate a whole English cucumber and place in a small colander placed over a bowl or plate (to catch the access liquid).
- Give the grated cucumber a good squeeze and then put in the fridge for at least 30 minutes to overnight to allow all the excess moisture to drain.
- In the meantime, mix together all remaining ingredients and put into the fridge to let the flavors meld.
- Once the cucumber has been draining for at least 30 minutes, give it another squeeze and then put on a paper towel and squeeze again to let the paper towel absorb any remaining liquid.
- Add the grated cucumber to the yogurt mixture and put back in the fridge.
- Let the Tzatziki sit for at least 30 minutes before serving.