Ingredients
- 1 medium cucumber (~200g)
- 300g (1 1/4 cups) full-fat Greek yogurt
- 1 garlic clove, grated or very finely minced
- 1 tablespoon extra virgin olive oil, plus more to finish
- 10g (1/4 cup) fresh mint leaves (or dill), finely chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon salt, adjust to taste
- Black pepper to taste
Method
Drain the cucumber
- Grate the cucumber on the coarse side of a box grater. Transfer to a clean kitchen towel or several layers of paper towel.
- Sprinkle with a pinch of salt, toss, and let sit 5 minutes — the salt draws out moisture.
- Squeeze firmly until most of the liquid is out. The cucumber should feel almost dry. This step is what keeps the tzatziki thick.
Mix
- Combine the drained cucumber, yogurt, garlic, olive oil, mint (or dill), and lemon juice in a bowl.
- Season with salt and pepper. Taste — it should be tangy, garlicky, and bright. Adjust lemon or salt.
- Drizzle a little olive oil over the top before serving.
Storage
- Container: Airtight container in the refrigerator.
- Shelf life: Up to 4 days. Stir before serving; some liquid pooling is normal.
Notes
- Full-fat Greek yogurt is thicker and less sour than low-fat. Worth using here.
- Mint version is brighter and works well with lamb and grilled meats. Dill version is more classic Greek and pairs better with fish and vegetables.
- The garlic sharpens as it sits — if making ahead, use half a clove and adjust after resting.
Variations
- Mint — use mint for a brighter flavour; pairs well with lamb and grilled meats.
- Dill — more classic Greek; better with fish and vegetables.
- Dairy-free — use thick coconut yogurt; thinner but works well.
Added Aug 27, 2026 · Updated Aug 27, 2026