Tzatziki {Easy Recipe!}

A bowl of easy homemade tzatziki with pittas around the edge.

5 from 1 vote

Tzatziki {Easy Recipe!}

Creamy, delicious and so easy to make, this homemade Tzatziki recipe is perfect as a sauce or dip for those summery dishes that need a hint of fresh Greek flavour.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Mediterranean

Servings:

Author: Sarah Rossi

Ingredients

1/2 Cucumber
1/2 tsp Table salt
350 g Greek yoghurt
1 Garlic clove Peeled and crushed
1 tbsp Extra virgin olive oil
1 tbsp Fresh dill Finely chopped
1 tbsp Fresh mint Finely chopped
1/2 Lemon Juice only

Instructions

Grate the cucumber and place it in a sieve over a bowl. Sprinkle over the table salt and mix a little. Leave to stand for 10 minutes.
Discard the liquid from the bowl and mix the cucumber with all of the remaining ingredients.
Check for seasoning and add more salt if needed.
Sprinkle with extra chopped herbs and olive oil for decoration if you’d like.

Notes

Type of cucumber: English cucumbers (also known as ‘hot house cucumbers’) are ideal for tzatziki because they don’t have seeds and don’t need to be peeled. They’re also mild in flavour. These are the kind usually found in UK supermarkets. If you’re in the US or in another part of the world, your cucumber may have a thicker, waxy coating, in which case you will need to peel it before grating

Storing: Homemade Tzatziki is best eaten fresh or within a day or 2. However, it will keep up to about 3 days in a sealed container in the fridge. It may need a good stir

Nutrition