This is probably one of the most famous Greek dishes. It’s also delicious and very easy to make. Serve with roasted or grilled meat and fish, as a dip, on a mezé table… It keeps for a few days in a closed container in the fridge, so feel free to make a big portion.
- 1 / 3 cucumber
- 1 cup Greek yogurt
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon fresh dill or mint (optional)
- possibly a little more olive oil and one black olive
Grate the cucumber and squeeze out as much liquid as you can with your hands, preferably with the help of a few flakes of paper towel. Mix cucumber and yogurt, garlic, olive oil, and if you like, finely chopped dill or mint. Let the tzatziki stand for at least half an hour, or longer. Stir in some salt just before you eat.
Do you want the tzatziki to look totally authentic, place a single olive in the middle of the dish and drizzle with a little olive oil.