Tzatziki. The One

Tzatziki. The One

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Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Servings: 4 - 6


  • ~300gr Greek Yogurt
  • 1 Cucumber
  • 2 Garlic cloves
  • 3 tablespoon White or Apple Vinegar
  • 2 tablespoon Greek Olive Oil, for blending and drizzling
  • Salt & Pepper to taste
  • Fresh Dill, finely chopped
  • Pita bread, for serving
  • Fresh Herbs, for garnish



  • Begin by peeling the cucumber. Set it aside for grating.
  • Note: Using fresh cucumbers will give Tzatziki a refreshing taste and texture.

Cucumber Draining:

  • Grate the cucumber finely using a box grater.
  • Transfer the grated cucumber to a towel set over a bowl. Sprinkle with a pinch of salt and 1 tbsp of vinegar.
  • Firmly squeeze out excess moisture using the towel. This step ensures that Tzatziki maintains its thickness.

Yogurt Mixture:

  • In a mixing bowl, combine the yogurt, drained cucumber, and the remaining 2 tbsp of vinegar. 🥣

Garlic Paste:

  • Using a mortar and pestle, crush the garlic cloves with a splash of olive oil until you achieve a smooth paste. Integrate this paste into the yogurt mixture.


  • Incorporate the finely chopped dill into the yoghurt mix. Season with salt and freshly ground black pepper to taste.


  • Present your Tzatziki sauce alongside Pita bread. Garnish with fresh herbs and a generous drizzle of olive oil. It’s the perfect accompaniment for Souvlaki or as a standalone dip.

Tips & Tricks 💡🗒️

  • For a richer flavor, let the Tzatziki sit in the refrigerator for a few hours before serving. This allows the flavors to meld together.
  • Always use fresh dill or fennel for the best taste.
  • If you find the sauce too thick, you can thin it out with a splash of olive oil or a bit more yogurt.
  • Tzatziki can be stored in the refrigerator for up to 3-4 days. Ensure it’s covered to maintain freshness.