Tzatziki

Name: Tzatziki
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 0.75 English cucumber, partially peeled and sliced; 1 tsp kosher salt, divided; 4 garlic cloves, minced fine; 1 tsp white vinegar; 1 tbsp extra virgin olive oil; 2 cup Greek yogurt, full-fat preferred; 0.25 tsp ground white pepper; pita bread, warm; vegetables, sliced for dipping

Cool and Creamy Tzatziki with Garlicky Bite

The cucumber gets a proper draining here — no watery disappointment in this version. Fresh garlic mellows into the thick yogurt while white pepper adds just enough heat to wake up your palate.

MediterraneanGreekAppetizerSide DishSauceVegetarianGluten FreeMeal PrepHealthyNo Cook

Prep15 min

Cook—

Total15 min

Servings4

Difficultyeasy

Ingredients

¾ English cucumber, partially peeled and sliced
1 tspkosher salt, divided
4 garlic cloves, minced fine
1 tspwhite vinegar
1 tbspextra virgin olive oil
2 cupGreek yogurt, full-fat preferred
¼ tspground white pepper

For serving

pita bread, warm
vegetables, sliced for dipping

Instructions

Run the cucumber through a food processor using the grating attachment. Toss the shredded cucumber with half the salt, then dump it into a fine mesh strainer set over a bowl. After 10 minutes, gather the cucumber in cheesecloth and squeeze firmly — you want to press out as much liquid as possible.
Grab a large mixing bowl and mash together the minced garlic with the remaining salt until it forms a paste. Whisk in the vinegar and olive oil — this creates the flavor base that will distribute evenly through the yogurt.
Fold the drained cucumber into the garlic mixture, then gently stir in the yogurt and white pepper until everything's well combined. Cover tightly and let it chill for 2 hours — this resting time allows the flavors to meld and the garlic to mellow.
⏱ 2 hrs
Give the tzatziki a good stir before serving, as some separation is normal. Scoop into your serving bowl and surround with warm pita bread and fresh vegetables for dipping.