After peeling and removing the seeds from the cucumber, grate it finely.
Squeeze the grated cucumber through a clean cloth or use your hands to press out as much excess moisture as possible. This step is crucial to avoid a watery tzatziki.
Mix Ingredients:
In a mixing bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, olive oil, vinegar or lemon juice, and chopped dill.
Stir all ingredients together until fully incorporated. Season with salt and pepper to taste.
Chill:
Cover the bowl with plastic wrap and refrigerate for at least one hour. This chilling time allows the flavors to meld together beautifully.
Serve:
Give the tzatziki a good stir before serving. Drizzle a bit more olive oil on top and add a sprinkle of dill or mint for garnish if desired.
Serve chilled with warm pita bread, fresh vegetables, or as a condiment for grilled meats.
Tips:
For the Garlic: Adjust the amount of garlic based on your preference. Start with less; you can always add more.
Consistency:
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