Photo by Emily Barney


Commonly dolloped onto a gyro or served with fritters, tzatziki is a good representation of Greek flavors, bright, fresh, and tangy. It can stand on its own as a meza plate or be included in a meal as a side dish. Using the strained Greek-style yogurt that is available now makes this dish particularly nice.

It really couldn’t be much simpler:

  1. Put the yogurt in a bowl, stir in the rest of the ingredients. If the cucumber is particularly wet, you might want to squeeze some of the water out (with your hands) before adding it in.
  2. Mix together thoroughly, taste it carefully, and adjust the flavors. Add a little more oil if it’s too tangy or salty, or a little more salt or vinegar if it’s flat.
  3. Let it sit at least an hour and garnish it with a sprig of fresh dill or a little drizzle of olive oil just before serving.

Tzatziki will keep, refrigerated, for a couple days.


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