Tangy Tzatziki: A Refreshing Yogurt-Cucumber Delight

Tangy Tzatziki: A Refreshing Yogurt-Cucumber Delight

Updated: July 9, 2025

Total Time: 15 minutes

Prep Time: 5 minutes

Drain Time (Equivalent to Cook Time): 10 minutes

Ingredients

• 1 garlic clove, finely grated (using a microplane grater for smoothness)

• 2 teaspoons distilled white vinegar (adjust to taste later)

• 2 cups (16 ounces) plain, full-fat Greek yogurt (preferably 2%–3% fat for creaminess)

• 3–4 mini cucumbers (about 8 ounces total), washed and trimmed (peel optional, but traditional recipes often leave the skin for texture)

• Pinch of salt (for cucumber prep)

• Kosher salt or fine sea salt (for seasoning, see Pro Tips)

Preparation Steps

Step 1: Infuse Garlic-Vinegar Base

In a small mixing bowl, combine the finely grated garlic and 2 teaspoons distilled white vinegar. Let sit at room temperature for 2–3 minutes to allow the garlic to mellow and release its aroma. This step brightens the tangy profile of the tzatziki.

Step 2: Drain Greek Yogurt

1. Lay a clean, dry kitchen towel flat on a work surface. Place the 2 cups of Greek yogurt in the center, ensuring the yogurt is evenly distributed.

2. Fold the towel’s corners up and over the yogurt, then twist tightly to form a compact bundle (secure with kitchen twine if needed).

3. Suspend the bundle over a bowl (or directly over the sink) and let drain for 5–7 minutes. This removes excess whey, yielding a thick, creamy texture. For easier cleanup, substitute the towel with a coffee filter placed over a colander or a plastic funnel inserted into a bowl (centered in the bowl for storage).

Step 3: Drain and Prep Cucumbers

1. Coarsely chop the cucumbers into 1-inch chunks (use a food processor for even texture, or a sharp knife for manual chopping).

2. Add a pinch of salt to the chopped cucumbers and toss gently to distribute. Transfer to a second clean kitchen towel, fold, and twist into a tight bundle.

3. Squeeze the cucumber bundle firmly over the sink to remove excess moisture—you will see significant liquid collect below. Repeat with the drained yogurt if needed (though the yogurt should already be thick).

Step 4: Combine and Season

1. Transfer the drained yogurt and squeezed cucumbers to a large mixing bowl. Add the garlic-vinegar mixture from Step 1.

2. Season generously with salt: Start with ½ teaspoon fine sea salt (adjust to taste). Kosher salt may be used at 1 teaspoon for 2 cups yogurt (due to its coarser texture). Taste and adjust—aim for a balance of tang (vinegar), creaminess (yogurt), and saltiness (not overly salty).

3. Stir thoroughly to combine. For extra flavor, add 1 tablespoon chopped fresh dill, then drizzle with 1–2 tablespoons high-quality extra-virgin olive oil (optional, but recommended for depth).

Storage

Transfer the tzatziki to an airtight container and refrigerate for up to 7 days. It will thicken slightly in the fridge, so allow it to reach room temperature (or serve cold) before enjoying.

Pro Tips (From User Community & Professional Adjustments)

• Draining Tools: A potato ricer efficiently squeezes excess liquid from cucumbers (rice chopped cucumbers and press through the ricer for quick moisture removal).

• Salt Guidance: If unsure, use ½ teaspoon fine sea salt per 2 cups yogurt as a starting point. Taste incrementally—over-salting can be corrected with a splash of extra vinegar, while under-salting can be fixed with a pinch more salt.

• Herbal Twist: Fresh dill (1 tbsp) or mint (2 tbsp) adds brightness; use as preferred.

• Olive Oil Finish: Drizzle 1–2 tbsp extra-virgin olive oil over the tzatziki before serving for richness and a glossy finish.

This tzatziki balances tang, creaminess, and herbaceous notes, ideal as a dip, spread, or side for grilled meats, falafel, or pita. Adjust ingredients to taste, and enjoy!