Tzatziki (The Best)
Tzatziki (The Best)
Ingredients
- 2 cups (500 ml) 11% plain yogurt
- 1 English cucumber, peeled and seeded
- 1 tbsp (15 ml) white wine vinegar
- 1/2 tsp salt
- 2 garlic cloves, finely grated
- 1/4 cup (60 ml) olive oil, plus more for serving
- 2 tbsp dill, finely chopped, plus more for serving
- 1 tbsp mint leaves, finely chopped, plus more for serving
- 1 pinch dried oregano
- Thick pita bread or sliced baguette, for serving
- 1 kalamata olive (optional)
Instructions
- Line a large sieve with a layer of paper towels or three layers of cheesecloth and place over a large bowl.
- Pour the yogurt into the sieve. Cover with paper towels or fold the cheesecloth over to cover the yogurt. Let drain in the refrigerator for 4 to 8 hours or until the yogurt is firm. Discard the liquid, about ½ cup (125 ml).
- Grate the cucumber on the largest side of a box grater. In a bowl, combine the grated cucumber with the vinegar and salt. Let sit for 10 minutes. Drain the cucumber by pressing it into a sieve or squeezing it between your hands.
- In a bowl, combine the strained yogurt, grated cucumber, garlic, oil, dill and mint. Mix vigorously for 2 minutes until well combined and emulsified. Season with salt and pepper.
- Serve the tzatziki in a shallow bowl. Drizzle with olive oil and sprinkle with dried oregano. Top with the kalamata olive and a sprinkling of fresh herbs. Serve with lightly toasted thick pita or slices of baguette.
Tzatziki (The Best)