Tzatziki is something I’ve made ever since I left home for university – and something I’ve never tired of eating. My tzatziki is pretty stripped back – just Greek yogurt, cucumber, garlic, olive oil and salt, with maybe a squeeze of lemon juice if it needs brightening up. I have no interest in adding dill, mint, parsley, vinegar, sour cream, mayonnaise… or anything else I’ve seen in other tzatziki recipes.
Now that our cucumber vines are bearing fruit, I expect we’ll be eating a lot more tzatziki in the weeks ahead…
(makes about 1 1/2 cups)
- 1/2 an English cucumber (or a few small ones, if available)
- 1 clove garlic
- 1 cup Greek yogurt
- 1 Tb olive oil (or to taste)
- lemon juice (optional)
- salt and freshly ground pepper
- Coarsely grate the cucumber, sprinkle with salt and set aside for ten minutes.
- Crush the garlic with half a teaspoon of salt in a mortar until it turns into a paste. Stir in the olive oil.
- Put the yogurt in a bowl, scrape in the garlic mixture and stir to combine.
- Squeeze all the moisture you can from the grated cucumber. (You can either use your hands, or gather it up in a square of muslin and wring it through that.)
- Add the cucumber to the yogurt and stir to combine. Season and adjust the balance of flavours, maybe stirring in a bit more olive oil or a squeeze of lemon juice.
- Let the tzatziki rest in the fridge for at least an hour before serving to allow the flavours to marry.