Greek
Tzatziki
Thick yogurt folded with squeezed cucumber, garlic, dill, mint, olive oil, lemon, and red wine vinegar.
8 servings · 15 minutes prep
Ingredients
Main
- 1 English cucumber, coarsely grated
- 1 tsp kosher salt
- 2 cups thick Greek sheep or cow milk yogurt
- 2 garlic cloves, grated to a paste
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 2 tbsp chopped dill
- 1 tbsp chopped mint
- 1/4 tsp black pepper
Directions
Method
- Toss the English cucumber with the kosher salt and drain in a fine-mesh sieve for 30 minutes. Squeeze very dry.
- Combine the thick Greek yogurt, drained cucumber, garlic, extra-virgin olive oil, lemon juice, red wine vinegar, dill, mint, and black pepper.
- Chill for at least 30 minutes, then stir once more before serving so the garlic and herbs settle into the yogurt.
