Ingredients:

  • 1 medium English Cucumber (approx. 300g)
  • ½ teaspoon Kosher Salt (for draining)
  • 1 cup Whole Milk Greek Yogurt (240g)
  • 2 cloves Fresh Garlic, finely minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Red Wine Vinegar OR Fresh Lemon Juice
  • 1 Tablespoon Fresh Dill, finely chopped
  • ¼ teaspoon Freshly Cracked Black Pepper
  • Pinch of Salt (to taste)

Instructions:

  1. Wash and grate the cucumber using the coarse side of a box grater. Place the grated cucumber into a fine-mesh sieve set over a bowl and sprinkle with ½ teaspoon of salt. Let it drain for 30 minutes to draw out the moisture.
  2. Transfer the drained cucumber to a piece of cheesecloth or a clean tea towel. Gather the edges and twist tightly, squeezing out every last drop of liquid. The cucumber pulp must be very dry.
  3. In a medium mixing bowl, combine the dried, squeezed cucumber pulp, strained Greek yogurt, minced garlic, extra virgin olive oil, and red wine vinegar (or lemon juice).
  4. Fold in the chopped fresh dill and black pepper until everything is just combined. Do not overmix.
  5. Cover the bowl and refrigerate for at least 1 hour to allow the flavours to fully meld. This chilling time is essential for mellowing the raw garlic.
  6. Just before serving, taste the chilled Tzatziki and adjust the seasoning, adding an extra pinch of salt or pepper if necessary. Garnish with a final drizzle of olive oil and serve immediately with pita or crudités.