This tzatziki recipe is a cool, refreshing mix of creamy yoghurt, crisp cucumber, bright lemon, and gentle garlic, creating a simple yet vibrant dip that brings a touch of Mediterranean flavour to any meal. Made with thick Greek yoghurt, it has a rich, velvety texture that holds its shape well while still feeling light and fresh. The cucumber adds a clean, cooling quality that balances the richness of the yoghurt, while the lemon gives a clear, zesty lift that brightens every spoonful. A small amount of crushed garlic delivers a subtle savoury note without becoming harsh, and a little extra virgin olive oil adds smoothness and body to round everything off.
The key to great tzatziki is handling the cucumber properly. Removing excess moisture keeps the dip thick and prevents it from becoming watery. Once mixed with the yoghurt, the cucumber adds texture and a gentle crunch that works perfectly against the creamy base. The lemon juice brings a refreshing sharpness that cuts through the richness, giving the dip a lively finish. Salt is essential here, enhancing the flavour of the yoghurt and helping the cucumber release just enough liquid to blend smoothly into the mixture.
This goes great with Chicken Gyros
This recipe is incredibly versatile and works with a wide range of dishes. It is perfect with grilled meats, oven cooked meats, roasted vegetables, and warm flatbreads. It also makes a refreshing accompaniment to salads, grain bowls, or simple mezze plates. Because it is so quick to prepare, it is ideal for busy days when you want something flavourful without much effort. It also benefits from a short rest in the fridge, allowing the flavours to settle and deepen.
Simple, fresh, and packed with clean, bright flavour, this tzatziki is a reliable favourite that adds a touch of cool, creamy freshness to any table.
Tzatziki
Ingredients
- 300 g Greek yoghurt
- 1 large cucumber
- 1/2 lemon
- 1 clove of garlic
- salt
- 1 tbsp extra virgin olive oil
Instructions
- Half the cucumber down the long edge and remove the watery seeds using a spoon
- Grate the cucumber and place in a bowl with a large pinch of salt, leaving for a few minutes to let the water start coming out. Squeeze as much of the water out as you can either in a sieve or with some kitchen roll
- Add the yoghurt, cucumber, minced garlic, lemon juice and oil to a bowl and mix together
